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Fresh tomato soup with gruyere croutons

Trish Bozeman
  • 40 minutes
  • Serves 3

INGREDIENTS

About 5 cups of day old rustic white bread, cut into ½" cubes.

2 oz

melted butter

1 1/2 cups

grated gruyere cheese, divided

Freshly cracked black pepper

1 tbsp

ghee (or 2 Tbsp butter)

1/2

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