Creamy Roasted Tomato Soup with Crispy Grilled Cheese Croutons
_____Ingredients:_____
**For the Roasted Tomato Soup:**
– 2 pounds ripe tomatoes, halved
– 1 large onion, quartered
– 4 cloves garlic, peeled
– 3 tablespoons olive oil
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 tablespoon sugar (optional, to balance acidity)
**For the Grilled Cheese Croutons:**
– 4 slices of bread
– 4 slices of cheddar cheese
– 2 tablespoons butter, softened
_____Directions:_____
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the halved tomatoes, quartered onion, and peeled garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
3. Transfer the roasted vegetables to a large pot. Add the vegetable broth, dried basil, dried oregano, and sugar (if using). Bring to a boil, then reduce heat and let it simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper as needed. Keep warm over low heat.
5. While the soup simmers, prepare the grilled cheese croutons. Butter one side of each bread slice. Place cheese between two slices, with the buttered sides facing out. Cook in a skillet over medium heat until both sides are golden brown and the cheese is melted, about 2-3 minutes per side.
6. Let the grilled cheese sandwiches cool slightly, then cut them into bite-sized croutons.
7. Serve the roasted tomato soup in bowls, topped with grilled cheese croutons.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 4 servings