Pregistry’s Friday Recipe: Roasted Tomato Soup with Grilled Cheese Croutons

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Tomato soup and grilled cheese are about as classic a duo as they come. We’ve updated this combination by making a few tweaks that ramp up the flavor and make for a unique presentation.

We start by roasting the tomatoes in a very hot oven, along with onions and garlic. Roasting intensifies the flavor and caramelizes the edges of even the most bland supermarket plum tomatoes, resulting in a truly flavorful soup.

And we’ve taken that grilled cheese sandwich and turned it into croutons that go right into the soup! Be sure to use a sturdy white sandwich bread that will hold up in the soup, and don’t be stingy with the cheese – you want all that melty goodness in your mug!

Roasted Tomato Soup with Grilled Cheese Croutons:

  • 2 1/2 pounds plum tomatoes, halved
  • 4 cloves garlic, peeled and smashed
  • 1/2 onion, thinly sliced
  • Extra virgin olive oil, for drizzling
  • Salt and pepper
  • 1 – 1 1/2  cups vegetable or chicken broth
  • 2 – 4 tablespoons heavy cream
  • 1/2 cup shredded cheddar cheese
  • 2 slices white sandwich bread
  • 2 tablespoons butter, softened

Pre-heat oven to 425 degrees; line a baking sheet with foil or parchment paper. Place the tomaotes, cut sides up, on the baking sheet and scatter the garlic and onion over and around. Drizzle with olive oil and season with salt and pepper.

Roast for 45 – 50 minutes, or till the tomatoes have softened and started to char. Let cool and remove skins (don’t worry if some bits of skin remain); discard the onions and garlic.

While the tomatoes are roasting, make the croutons: Place the cheese on one slice of bread. Spread 1 tablespoon of butter on the other slice and place it on top of the cheese, buttered side up. Melt the remaining tablespoon of butter in a skillet over medium heat, and cook the sandwich (buttered side up) till golden brown. Flip and continue cooking till golden brown. Use a serrated knife to cut into small cubes.

Transfer the tomatoes to a blender and puree till smooth. Add 1 cup of broth and two tablespoons of cream and puree again. Taste for texture and flavor and add more broth and/or cream if needed. Pour into a saucepan and heat till hot; season with salt and pepper.

Serve soup hot with croutons.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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