Roasted Tomato Soup
Roasted Tomato Soup and Grilled Cheese Croutons. Oven roasted tomatoes, fresh herbs and a drizzle of cream blended to an easy, silky 0utrageously delicious comfort meal.
It was tough saying goodbye to summer this year (except the bathing suit part), but cooler weather means it’s time for one of my favorite combinations, Tomato Soup and Grilled Cheese ~ or my current obsession, Grilled Cheese Croutons, otherwise known as a grilled cheese cut into bite size cheese packed croutons.
Tomato Soup has been my go-to comfort since I was a little girl. The only kind I had then was the one from the classic red and white can. I loved it for lunch on cold, snowy days. The directions on the can said to mix with milk or water, but I loved the creaminess milk brought to it and this Roasted Tomato Soup has all the creaminess I remember but with fresh roasted tomato flavor.
There are a lot of variations of Tomato Soup ~ some roasted, others not but roasting and caramelizing tomatoes is my favorite because brings out all their sweet delicious flavor.
The list of cheeses you can use for your Grilled Cheese Croutons could go on and on but basically any kind of good melting cheese from classic American to Smoked Gouda to Pepper Jack for a little kick.
Heads up ~ that stuff in the can can’t hold a candle to this Roasted Tomato Soup and it’s guaranteed to warm you from the inside out.
Roasted Tomato Soup is really easy to make and you can’t beat the aroma when you’re making it. And the Grilled Cheese Croutons ~ well, they almost overshadow the soup itself.
Roasted Tomato Soup Ingredients:
- 10-12 Roma Tomatoes (about 1 1/2 pounds) halved, seeds and stems removed
- 1/4 cup olive oil
- sea salt and fresh cracked black pepper
- 3 cloves of garlic
- 1 medium onion, rough chopped
- 1 cup chicken stock
- 3-4 sprigs fresh thyme
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1/4 cup heavy cream or half and half
Preheat oven to 375 degrees.
Place the tomatoes and onion on a baking sheet, tuck the garlic cloves into the tomatoes so they aren’t directly on the cookie sheet then drizzle the olive oil over the top.
Blend the mixture so everything is coated with olive oil then season with salt and pepper and lay the thyme sprigs over the top.
Roast 25 minutes, stir then continue roasting another 20 minutes or until tomatoes are softened and caramelized on the bottom and edges.
Remove the baking sheet from the oven, cool completely then transfer the tomatoes to a soup pot.
Add the butter, stock and tomato paste. Cook over medium heat 5 minutes then blend with an immersion blender until smooth.
Add the cream, blending gently with a spoon. Optional: drizzle cream over the top of each bowl.
These Grilled Cheese and Tomato Soup Shooters make delicious appetizers and practically guaranteed to make your party the one everyone will want to be invited to.
- 6-8 Roma tomatoes, halved, seeds and stems removed
- Olive oil for drizzling
- Sea salt
- Fresh cracked black pepper
- 2 cloves of garlic
- 1 small onion, quartered
- 1/4-1/2 cup of whole milk
- 1 tablespoon of butter
- 1 tablespoon minced fresh sage
- Sliced French bread
- Goat cheese, softened
- Smoked Gouda cheese, sliced
- Softened butter
- REAL Bacon bits
- 1 Roma tomato, sliced
- Preheat oven to 425 degrees.
- Place the tomatoes and onion on a cookie sheet.
- Tuck the garlic cloves into the tomatoes so they aren't directly on the cookie sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast about 35-40 minutes or until tomatoes are softened and beginning to brown on the edges.
- Remove the cookie sheet from the oven and cool completely.
- Add the tomato/onion mixture to a blender.
- Pulse then blend until smooth.
- Pour the mixture into a saucepan or stock pot.
- Add 1/4 cup of the whole milk, butter and finely chopped sage.
- If the soup isn't to your desired consistency, add the remaining 1/4 cup of milk gradually.
- Begin heating your pan over low heat.
- Butter the bread on the outside.
- Inside place 2-3 slices of Gouda cheese on one side of the bread.
- On the other side of the bread spread a layer of Goat cheese.
- Scatter the bacon bits onto the Goat cheese then gently press into it to secure.
- Top with sliced tomatoes.
- Put the sandwich together and grill both sides to a golden brown in either a frying pan or griddle.
- This recipe can be served as a meal or smaller portions as an appetizer.