Roasted Tomato And Chile Soup With Wisconsin Gruyère Croutons

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Wisconsin Cheese


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Soup Base:

1 red bell pepper, stemmed and seeded

3 jalapeño chiles, preferably red, stemmed and seeded

1/2 large yellow onion

1 carrot, trimmed and peeled

3 garlic cloves, peeled

10 ripe tomatoes, stemmed and halved OR 12 to 14 whole canned tomatoes, preferably roasted (two-28-ounce cans plus one-15-ounce can)

1/2 cup cilantro, stemmed plus 2 tablespoons for garnish, minced

2 tablespoons olive oil

1 quart (4 cups) chicken broth, homemade or prepared

Juice of 1/2 lime

Sea salt to taste

1/2 tablespoon pure maple syrup

Gruyère Croutons:

2 garlic cloves, peeled

1/2 tablespoon oregano, toasted*

18 1-inch by 1-inch bread cubes, cut from a 9" round country-style loaf (NOT sourdough)

1 1/2 tablespoons olive oil

2 ounces (1/4 cup) melted butter

1 1/4 cup (5 ounces) Wisconsin Gruyère cheese, grated, divided

*To toast oregano: Heat a small, heavy skillet until hot. Add oregano and stir constantly with wooden spoon until aromatic. Be careful not to burn.

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