It’s the most wonderful time of the year: Soup Season! I don’t know if it’s just me but making soup satisfies my soul. I think it could be that using ingredients in their entirety is satisfying, or maybe it’s the fact that eating it feels like a warm hug; in any case, there is nothing better than Roasted Tomato Soup with Grilled Cheese Croutons if you ask me.
Recipe for Roasted Tomato Soup with Grilled Cheese Croutons
Ingredients:
- 8 large tomatoes, halved
- Handful of baby tomatoes
- 1 onion, halved
- 1 head of garlic, halved
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tbsp red wine vinegar
- 1 cup vegetable stock
- ¼ cup heavy cream
- For serving: olive oil, cream, chives
Grilled Cheese Croutons
- 4 slices of bread
- 2 tbsp butter
- ½ tsp oregano
- ½ tsp garlic powder
Directions:
- Preheat your oven to 400 degrees F. In an oven safe dish, toss in the halved tomatoes, onion, garlic, olive oil and salt and pepper. Roast for 20 minutes, covered.
- Remove from the oven and deglaze with red wine vinegar and add the stock. Roast for another 20-30 minutes, uncovered.
- Make your grilled cheese croutons. Butter the bread on one side and sprinkle with oregano and garlic powder. Add cheese and grill until golden and the cheese is melted.
- Once your mixture is fully roasted, pour the tomato mixture in a high speed blender and squeeze out the roasted garlic in the blender, and discard the skins. Discard thyme and rosemary. Add 1-2 tbsp of heavy cream and blend. Adjust with salt, pepper and sugar (optional).
- Serve in bowls with more cream if desired and top with the grilled cheese croutons, fresh chives and enjoy!
CHEZ CHANELLE 