Roasted Tomato Soup with Grilled Cheese Croutons

Name: Roasted Tomato Soup with Grilled Cheese Croutons
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 pounds Roma tomatoes, halved lengthwise; 1 medium yellow onion, cut into wedges; 6 cloves garlic, peeled; 3 tablespoons olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 2 cups vegetable broth; 1/2 cup heavy cream; 1/4 cup fresh basil leaves; 4 slices sandwich bread; 4 slices cheddar or American cheese; 2 tablespoons softened butter

Deep, sweet roasted tomato soup blended until velvety and topped with bite-size grilled cheese croutons. A lunchtime classic, all grown up.

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A bowl of tomato soup topped with croutons and parsley — Photo: Customers 1st on Unsplash

Prep time: 15 min
Cook time: 50 min
Total time: 1 hr 5 min
Servings: 4
Difficulty: Medium

Instructions

Heat the oven to 425°F. Arrange the tomatoes cut side up, onion, and garlic on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast 40 to 45 minutes, until the tomatoes are soft and lightly charred.
Transfer the vegetables and any juices to a large pot. Add the broth and bring to a simmer over medium heat. Cook 5 minutes.
Remove from the heat, add the basil, and blend with an immersion blender until smooth. (Or blend in batches in a regular blender, venting the lid.) Stir in the cream and season to taste.
For the croutons, make 2 cheese sandwiches and butter the outsides. Cook in a skillet over medium heat 2 to 3 minutes per side, until golden and melty.
Cut the sandwiches into 1-inch squares and pile them on bowls of hot soup.

Tips and substitutions

Out of season? Use two 28-ounce cans of whole peeled tomatoes, drained, and roast 25 minutes.
Coconut milk stands in for the cream if you prefer.
The soup (without croutons) keeps in the fridge 4 days or the freezer 3 months.