Roasted Tomato & Garlic Soup with Grilled Cheese Croutons

Roasted Tomato & Garlic Soup with Grilled Cheese Croutons
Roasted Tomato & Garlic Soup with Grilled Cheese Croutons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    plum tomatoes, halved

  • 6

    garlic cloves, peeled

  • 3

    Tbsp olive oil

  • salt and pepper

  • 3

    Tbsp butter, divided

  • 1/2

    cup chopped sweet onion

  • 2

    Tbsp chopped fresh rosemary

  • 4

    cups low-sodium vegetable or chicken broth

  • Grilled Cheese Croutons

  • 2

    slices multigrain bread

  • 1

    tsp butter

  • 1/4

    cup shredded cheddar cheese

Directions

Preheat oven to 400. In a medium bowl, toss the tomatoes, and whole garlic cloves with olive oil, salt and pepper to taste. Transfer into a large baking dish and roast 1 hour, stirring occasionally. Remove the dish from the oven and let cool a few minutes. Melt 2 Tbsp of butter in a large saucepan over medium heat. Add the onion and rosemary and saute until the onion is translucent. Add the broth and the tomato-garlic mixture. Simmer uncovered for about 20 minutes, stirring occasionally. Working in batches, transfer the soup to a blender and puree. Return the soup to the saucepan and set over low heat. If you find it is not thick enough make a roux by melting 1 Tbsp butter in a small pan and add 1 Tbsp flour and mix well. Add to soup and mix to combine. Season with salt and pepper to taste. Simmer uncovered 3 more minutes. Meanwhile, make a grilled cheese sandwich out of the 2 pieces of bread. When golden brown on both sides remove from pan and slice into bite-size pieces. Ladle soup into bowls. Dress with grilled cheese bits and serve.

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