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Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons

Rachael Ray : Food Network
  • 80 minutes
  • Serves 4

INGREDIENTS

3

Basil, leaves fresh

2

heads Garlic

1 1/2 tsp

Herbes de provence, dried

2

Onions

2 tbsp

Thyme, fresh leaves

1

28- to 32-ounce can Tomatoes, fire roasted

2 cups

Chicken stock

2 cups

Passata or tomato sauce

2

Red peppers, large sweet

1

Salt and freshly ground black pepper

4

slices White bread

1

Butter

4 oz

Gruyere cheese

EVOO, for liberal drizzling