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Ingredients

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.

Description

Eat Wisconsin Cheese