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Roasted Tomato Soup with Cheesy Crouton Topper
Ingredients
- 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
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon red pepper flakes
- 3 ounces sharp cheddar cheese, grated (about 3/4 cup)
- 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup freshly grated or 1/3 cup store-bought)
- 1/2 teaspoon Italian seasoning or dried oregano
- 8 ounces crusty sourdough bread
- 1 (32-ounce) box low-sodium vegetable broth
- 1 tablespoon balsamic vinegar
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