Roasted Tomato Soup & Grilled Cheese Croutons

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Another Recipezaar Recipe that I can't wait to try.

I have also included a recipe for grilled-cheese croutons that I found in Wondertime Magazine.

Roasted Tomato Soup Recipe #214469

I watched Tyler Florence make this soup on his show and could not wait to fix this. I don't think I will ever again buy a can of tomato soup. This is easy and awesome. I paired this with Grilled 3 Cheese Sandwiches.

by CindiJ

1¼ hours | 20 min prep

SERVES 6

• 2 1/2 lbs fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 garlic cloves, peeled
• 2 small yellow onions, sliced
• on the vine cherry tomatoes (to garnish) (optional)
• 1/2 cup extra-virgin olive oil
• salt & freshly ground black pepper (to taste)
• 1 quart low sodium chicken broth
• 2 bay leaves
• 1/2 cup fresh basil leaf, chopped (optional)
• 3/4 cup half-and-half

1. Preheat oven to 450º F.
2. Wash, core and cut tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (reserve vine cherry tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
4. Wash and dry basil leaves. Add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of half and half.

Grilled Cheese Croutons

Ingredients
1/4 c. unsalted butter, softened
1/4 t. thyme
6 thin slices of bread
3 ounces cheddar, thinly sliced

1. Heat a large skillet over medium-high heat. In a small bowl, combine butter and thyme. Spread one side of each bread slice with butter mixture. Place 3 slices in the pan, buttered side down. Top with cheese then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
2. Remove sandwiches from the pan and let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.