Roasted Tomato & Garlic Soup with Grilled Cheese Croutons
- 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
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.