Brown Sugar-Roasted Tomato Soup with Cheddar Croutons

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans diced tomatoes with juice
• 1/4 cup packed light brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 4 cups vegetable broth or chicken broth
• Salt to taste
• For the cheddar croutons:
• 4 slices white bread, cut into cubes
• 2 tablespoons butter, melted
• 1/2 cup shredded cheddar cheese

Directions

1. Heat the oven to 350 degrees F (175 degrees C).
2. Stir the cheddar cheese and melted butter together in a medium bowl until evenly mixed. Add the bread cubes and turn them through the mixture so they get coated. Scatter the croutons on a baking sheet, season with salt, and bake for 10 minutes, until they’re nicely browned. Put them aside.
3. Set a large pot over medium heat and bring the broth to a gentle simmer. Stir in the pepper, thyme, oregano, brown sugar, tomatoes with juice, garlic, onion, and olive oil. Let the soup simmer for 15 minutes, until the vegetables are tender.
4. Take the pot off the heat and blend the soup with an immersion blender or food processor until smooth. Pour it back into the pot and hold it over low heat while the croutons are readied.
5. Spoon the soup into bowls and add the cheddar croutons on top just before serving.