Roasted Tomato Basil Soup with Grilled Cheese Croutons

Roasted Tomato Basil Soup with Grilled Cheese Croutons

Roasted Tomato Basil Soup

  • 3 pounds fresh tomatoes, cut in half, stems removed

  • 3 cloves garlic

  • 1 teaspoon salt

  • 1/4 cup olive oil

  • 4 cups chicken stock

  • 2 cups sliced onion

  • 1/4 cup olive oil

  • 2 cloves garlic

  • 1/2 teaspoon red pepper flakes

  • 2 bay leaves

  • 1 teaspoon fresh thyme

  • 1 cup fresh basil leaves

  • salt and freshly ground black pepper

  • 3/4 cup heavy cream

  • Grilled Cheese Croutons see below

Preheat oven to 400 degrees. Toss together tomatoes, olive oil, garlic and salt. Spread tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In a large stockpot saute the onions over medium heat with 2 tablespoons olive oil and red pepper flakes for 10 minutes. Add the bay leaves, thyme, basil and chicken stock. Add the tomatoes, including any liquids that accumulated during roasting. Bring to a boil and simmer for 45 minutes. Remove bay leaves. Blend with an immersion blender or let the soup cool a bit and blend in a food processor till you achieve the desired consistency. Add cream, heat and serve with a big bowl of grilled cheese croutons.

 

Grilled Cheese Croutons

 4 (1/2-inch-thick) slices sandwich bread

 2 tablespoons unsalted butter, melted

 4 ounces Gruyere cheese, grate

Grilled Cheese Croutons

  1. Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

  2. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

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