"Tomato Soup with grilled cheese is a classic combination. This recipe takes it to the next level with roasted tomatoes and grilled cheese croutons!"
Grilled Cheese Croutons and Roasted Tomato Soup
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 beefsteak tomatoes, cut into chunks
- 1 medium sliced red onion
- 1 bell pepper, cut into chunks
- 1 clove peeled and smashed garlic
- 2 tablespoons olive oil
- 3 teaspoons fresh thyme, divided
- 1 (28 oz) can whole peeled tomatoes
- 4 cups vegetable broth
- 3/4 teaspoon kosher salt, or to taste
- fresh black pepper, To Taste
- 1/2 teaspoon sugar, optional
- 1/8 teaspoon cayenne, optional
Roasted Tomato Soup
Method
Step 1
Preheat the oven to 375 F. Line a baking sheet with parchment paper and add the chopped fresh tomatoes, onions, peppers and garlic.
Step 2
Drizzle with olive oil and sprinkle with 1 1/2 teaspoons of fresh thyme. Roast for 15-20 minutes or until the vegetables have softened and become fragrant.
Step 3
Place the roasted vegetables into a blender. Add the canned tomatoes (including juices), vegetable broth, remaining fresh thyme, salt and pepper.
Step 4
Blend together until smooth. Taste to determine whether more salt or pepper is needed. If you find the flavor too acidic, you can add 1/2 teaspoon of sugar. If you like it spicy, you can add cayenne.
Grilled Cheese Croutons
ingredients
- 4 slices sourdough bread
- 5 ounces sharp cheddar cheese or cheese of your choice
- 2 tablespoons unsalted butter
Grilled Cheese Croutons
Step 1
Preheat the oven to broil.
Step 2
Place sourdough slices on a baking sheet lined with foil and smear butter on one side of each slice. Place that butter side down and add cheese on top of each slice.
Step 3
Place into oven, open faced. Broil for 1-2 minutes or until cheese is nice and melty.
Step 4
Place two open-faced sandwiches together to create two closed-faced grilled cheese sandwiches. Let cool for about 5 minutes and cut into crouton chunks.