Fresh tomato soup with gruyere croutons

• Vegetarian

• Produce

  • 1 Basil, fresh
  • 2 Carrots, medium
  • 2 Celery stalks, medium
  • 1 sprig Thyme, fresh
  • 5 Vine ripened tomatoes, medium
  • 1/2 White onion

• Canned Goods

  • 2 cups Vegetable stock

• Baking & Spices

  • 1 Black pepper, freshly-cracked

• Bread & Baked Goods

  • 5 cups Rustic white bread, day old

• Dairy

  • 2 oz Butter
  • 1 tbsp Ghee
  • 1 1/2 cups Gruyere cheese, grated

Found on rhubarbarians.com

Description

Ingredients

• About 5 cups of day old rustic white bread, cut into ½ cubes.
• 2 oz melted butter
• 1½ cups grated gruyere cheese, divided
• Freshly cracked black pepper
• 1 Tbsp ghee (or 2 Tbsp butter)
• ½ white onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 sprig fresh thyme
• 5 medium vine ripened tomatoes, quartered
• 2 cups vegetable stock
• Chopped fresh basil

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place bread cubes in a large bowl.
• Combine 2oz butter and half of the cheese in a medium saucepan over medium low heat. Stir constantly until butter is just melted. Pour over bread cubes.
• Using your hands, toss until cubes are coated with butter. Add the remaining cheese and season with pepper. Toss again. Spread evenly on your lined baking sheet, making sure the cheese is mostly on top of the bread cubes.
• Bake for 5 minutes. Give a good stir. Bake another 5-10 minutes or until cheese and croutons are browned. Set aside.
• Meanwhile, heat ghee in a large dutch oven over medium high heat. Add onion and cook until fragrant, about 3 minutes. Add carrots, celery, and thyme. Cook until fragrant, about 3 minutes. Add tomatoes, give a good stir. Add vegetable stock and season with pepper.
• Bring to a simmer. Cover and simmer for 25 minutes, stirring occasionally.
• Puree with an immersion blender (or a regular blender in batches).
• To serve, top with fresh basil and gruyere croutons.