Cream of tomato soup au gratin with Oka and spicy sausage
Prep Time
Cooking Mode
60 mL (¼ cup) cup vegetable oil
1 onion
1 garlic clove
1 celery stalk
carrot, finely diced
80 mL (⅓ cup) cup red wine
750 mL (3 cups) cup diced tomatoes
250 mL (1 cup) cup chicken broth
15 mL (1 tbsp.) tbsp. fresh parsley and oregano, chopped
salt and freshly ground pepper
22.5 mL (1½ tbsp.) tbsp. salted butter
250 mL (1 cup) cup pumpernickel or wholegrain bread, cut into ½-cm (¼-in.) cubes
250 mL (1 cup) cup grated Oka Classic cheese (or any other firm cheese)
125 mL (½ cup) cup dry sausage, finely diced, about 125 mL (½ cup)
15 mL (1 tbsp.) tbsp. orange zest (about 1 orange)
60 mL (¼ cup) cup vegetable oil
1 onion
1 garlic clove
1 celery stalk
carrot, finely diced
80 mL (⅓ cup) cup red wine
750 mL (3 cups) cup diced tomatoes
250 mL (1 cup) cup chicken broth
15 mL (1 tbsp.) tbsp. fresh parsley and oregano, chopped
salt and freshly ground pepper
22.5 mL (1½ tbsp.) tbsp. salted butter
250 mL (1 cup) cup pumpernickel or wholegrain bread, cut into ½-cm (¼-in.) cubes
250 mL (1 cup) cup grated Oka Classic cheese (or any other firm cheese)
125 mL (½ cup) cup dry sausage, finely diced, about 125 mL (½ cup)
15 mL (1 tbsp.) tbsp. orange zest (about 1 orange)
Directions
1In a skillet, heat 45 mL (3 tbsp.) of the vegetable oil. Add the onion, garlic, celery, and carrot, and sweat them, coating them well with oil. Let soften without browning over medium heat for 5 minutes. Add red wine and reduce until almost dry.
2Add tomatoes, chicken broth, and herbs, season with salt, and bring to a boil while stirring. Cook at a low boil for 20 to 25 minutes or until vegetables are tender. Purée in a blender until smooth, add in ground pepper, adjust seasoning, and set aside.
3In a small non-stick skillet, melt the butter in remaining oil. When butter has melted, add bread cubes, moving them around without stopping so they become well coated with butter. Cook until golden brown. Remove from heat and set on absorbent paper towel.
4In a small bowl, combine grated cheese, the dry sausage, and orange zest. Spoon cream of tomato soup into four oven-safe bowls (e.g. onion soup bowls). Cover with cheese mixture and place under the broiler until cheese has melted.
5Remove from oven, drop a handful of croutons on top of hot cheese, and serve immediately.
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Personal Note
Personal Note