Name: Roasted Tomato Soup with Grilled Cheese Croutons Recipe
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 2
Cuisine: American
Ingredients: 2 lbs Ripe yellow tomatoes; 3 T extra virgin olive oil, divided; 1 T. garlic powder; ½ cup chicken or vegetable stock; 1 large bunch fresh basil, washed and patted dry, plus additional sprigs for garnish; 1 medium yellow onion, peeled and roughly chopped.; 2 stalks celery, washed and cut into chunks; 2 large (or 3 small) cloves fresh garlic, peeled and roughly chopped; 1 T. ground cumin; 3 T. heavy whipping cream, room temperature or slightly warmed; sea salt and fresh cracked black pepper, to taste

Tomato soup and grilled cheese is a classic combination. Right now, there’s an abundance of tomatoes and they’re at their prime. Flavorful, juicy, and ripe.

What better time to make this delicious roasted tomato soup with grilled cheese croutons? You’re going to want to make an extra batch or two of this soup to freeze for later, too. This roasted tomato soup recipe with grilled cheese croutons is sponsored by Best Buy.

The one caveat to making this delicious roasted tomato soup and grilled cheese croutons? The cleanup. You’re going to dirty several things in your kitchen. But it’s worth it, I promise. One thing that makes the cleanup so much easier is a good dishwasher, like the new Bosch 800 series.

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Add in the flexible third rack, which is perfect for serving spoons, food storage pieces, measuring spoons, and those other items that are oddly shaped and don’t really seem to have a place where they go. With up to 9 different rack positions, there’s no more dishes that get left behind, waiting for the next load.

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*Based on aggregate average drying performance of Bosch Dishwashers with CrystalDry on combined household load including plastics, glass, steel, and porcelain as compared to Bosch Dishwashers with PureDry. Drying performance may vary by dish type.

Tomatoes aren’t only perfect right now, there’s a glut of them. Which makes them cheap, especially since you don’t need those flawless gems for this tomato soup recipe. You can use ones that are slightly underripe, overripe, or blemished. They’re all good. One tip though – you do want to stick to one color of tomato. We used yellow tomatoes here, hence the slightly orange color. Red tomatoes would give your soup a deep red color. But you don’t want to combine red and yellow. It makes a weird color that’s really unappetizing.

Roasted Tomato Soup with Grilled Cheese Croutons

Ingredients

Ripe yellow tomatoes, approximately 2 pounds
3 T extra virgin olive oil, divided
1 T. garlic powder
½ cup chicken or vegetable stock
1 large bunch fresh basil, washed and patted dry, plus additional sprigs for garnish
1 medium yellow onion, peeled and roughly chopped.
2 stalks celery, washed and cut into chunks
2 large (or 3 small) cloves fresh garlic, peeled and roughly chopped
1 T. ground cumin
3 T. heavy whipping cream, room temperature or slightly warmed
sea salt and fresh cracked black pepper, to taste

Crouton Ingredients

2 slices sourdough bread, crusts removed
1 T. melted butter
3 oz. Brie cheese, rind removed, cut into thin slices

Directions

Preheat oven to 300 degrees

To prepare the soup, slice yellow tomatoes into ½” thick slices and place on a parchment lined baking sheet. Or spray your baking sheet really well with non-stick cooking spray. Leave room between the slices to prevent over-crowding. Drizzle with 2 T olive oil, and sprinkle with salt, pepper and garlic powder.

Place baking sheet in the oven and roast tomato slices approximately 2 hours, or until the tomatoes are browned around the edges.

In a pan, heat up 1 T olive oil. Sauté your onion, garlic, and celery, until translucent. You just want to get rid of the raw taste.

Once the tomatoes are done roasting, remove from them from the oven and cool slightly. Add the roasted tomato slices to a high-powered blender or food-processor, along with your stock, basil, onion, celery, garlic, cumin, warmed heavy cream (warmed to prevent curdling), salt and pepper. Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional chicken or vegetable stock, a tablespoon at a time, and re-blend to achieve desired consistency.

Remove the crust from 2 slices of sourdough bread. Cut each slice into 4 equal-sized rectangles and brush one side with melted butter. Place buttered side down on a heated grill pan until browned grill marks appear. Remove from the heat and flip each piece of sourdough over so the grill marks are facing up and top with a slice of Brie.

Place the grill pan under a broiler right before you’re ready to serve the soup and heat for approximately 2 minutes, or until the Brie is soft and starting to melt. Don’t leave under too long or all the Brie will run off the bread base. You could, of course, change out the brie for any melting cheese you prefer.

Serve the roasted tomato soup in an oversized mug or a bowl, and garnish with a couple grilled cheese croutons. Isn’t that a sophisticated take on the classic tomato soup with grilled cheese combo? And honestly, it’s pretty easy.

Yield: 2 cups