(4) ¾”-thick slices of sourdough, torn into small pieces
¼ cup grated parmesan cheese
1 Tbsp. Togarashi (Japanese spice blend)
Preheat the oven to 350ºF. In a large saucepan, melt the butter. Add the sliced onion and smashed garlic and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the Campari® Tomatoes and cook until they burst, about 8-10 minutes.
Add in the miso, brown sugar, crushed red pepper flakes, 1 tsp. Kosher salt, and black pepper. Stir to combine. Add water (or stock, if using) and bring the mixture to a boil over high heat, breaking up any remaining intact tomatoes with the back of a spoon. Reduce the heat to medium-low, and simmer for 10 minutes.
Meanwhile, place the sourdough pieces on a lined baking sheet and drizzle with olive oil. Toss well to combine. Season with remaining ½ tsp. Kosher salt and bake for 10 minutes. Add parmesan and toss well to combine. Allow to finish baking until golden brown. Remove from the oven and sprinkle with T Set aside.
Working in batches, transfer the tomato soup mixture to a blender and purée until smooth. Return the soup to a clean pot and re-warm the soup over low heat, if necessary. Ladle the soup into bowls and serve topped with the croutons.
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