Roasted Tomato Soup with Grilled Cheese Croutons
Ingredients
The soup
-
3
pounds
roma tomatoes
-
1
tablespoon
olive oil
-
to taste
none
sea salt
-
2
none
shallots
-
3
cloves
garlic
-
to taste
none
crushed red pepper flakes
-
1
14-ounce can
San Marzano crushed or diced tomatoes
-
3
cups
chicken stock
-
2
sprigs
thyme
Basil oil
-
6
large leaves
fresh basil
-
¼
cup
olive oil
Grilled cheese croutons
-
1 to 2
tablespoons
unsalted butter
-
4
slices
bread
-
2 to 3
slices
American cheese
Instructions
- Preheat the oven to 425°F.
- Place halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Roast the tomatoes for 25-30 minutes until softened.
- In a pot, heat olive oil and sauté shallots until soft.
- Add roasted tomatoes, garlic, red pepper flakes, canned tomatoes, chicken stock, and thyme leaves to the pot.
- Bring to a simmer and cook for 10 minutes.
- Blend the soup until smooth using an immersion blender.
- For the basil oil, blend basil and olive oil until pureed, then strain.
- To make the grilled cheese, melt butter in a pan, assemble sandwiches, and cook until golden brown on both sides.
- Cut grilled cheese into squares to make croutons.
- Serve the soup in bowls, topped with grilled cheese croutons and drizzled with basil oil.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
314
Total fat
23g
Total carbohydrates
22g
Total protein
8g
Sodium
277mg
Cholesterol
13mg
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