Tomato Soup with Cheese Crouton Topper (Print Version)

# Ingredients:

01 - Whole peeled tomatoes - 28 ounces.
02 - Yellow onion, thinly sliced - 1 small.
03 - Garlic cloves, crushed - 4.
04 - Butter, divided - 4 tablespoons.
05 - Fresh basil leaves - 4.
06 - Olive oil - 3 tablespoons.
07 - Kosher salt - 1 teaspoon.
08 - Black pepper - 1/2 teaspoon.
09 - Hot sauce - 1/4 teaspoon.
10 - Cheddar cheese, grated - 4 ounces.
11 - Mozzarella cheese, grated - 2 ounces.
12 - Parmesan cheese, shredded - 2 ounces.
13 - Italian seasoning - 1 teaspoon.
14 - Sourdough bread - 1/2 loaf.
15 - Vegetable broth - 4 cups.
16 - Balsamic vinegar - 1 tablespoon.

# Instructions:

01 - Position racks and heat oven to 425°F. Place one rack second from bottom, one second from top.
02 - Combine crushed tomatoes, onions, garlic, butter, basil, oil and seasonings in Dutch oven. Roast 45 minutes.
03 - Toss bread cubes with melted butter and Italian seasoning. Toast 13-15 minutes until golden.
04 - Add broth and vinegar to roasted mixture. Blend until smooth.
05 - Layer cheeses and croutons over soup. Broil 1-2 minutes until cheese melts.

# Notes:

01 - Can make soup 5 days ahead.
02 - Croutons keep 3 days in container.
03 - Can add cream for richer texture.

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