Roasted Tomato Soup with Cheesy Crouton Topper

thekitchn.com

Gretchen S

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano

1 small yellow onion

4 cloves garlic

4 tablespoons unsalted butter, divided

4 sprigs fresh thyme, plus leaves for garnish

2 tablespoons olive oil

½ teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

¼ teaspoon red pepper flakes

3 ounces sharp cheddar cheese, grated (about ¾ cup)

1 ounce Parmesan cheese, finely grated (about ½ firmly packed cup freshly grated or ⅓ cup store-bought)

½ teaspoon Italian seasoning or dried oregano

8 ounces crusty sourdough bread

1 (32-ounce) box low-sodium vegetable broth

1 tablespoon balsamic vinegar

Directions at thekitchn.com

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