Roasted Tomato Basil Soup with Grilled Cheese Croutons

Name: Roasted Tomato Basil Soup with Grilled Cheese Croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 lbs ripe Roma tomatoes — halved; 3 tbsp olive oil — plus more for drizzling; 1/2 tsp dried oregano; 1/2 cup heavy cream — or half-and-half; 4 slices sharp cheddar cheese; 1 large yellow onion — quartered; 1 tsp kosher salt — plus more to taste; 2 cups vegetable broth; 1 tsp sugar — optional, balances acidity; 2 tbsp butter — softened; 6 garlic cloves — unpeeled; 1/2 tsp black pepper; 1 cup fresh basil leaves — packed, plus more for garnish; 4 slices sourdough bread

by Unknown

Prep: 15 minCook: 40 minTotal: 55 min4 servings0 forks

Sweet roasted tomatoes and garlic blended silky-smooth with fresh basil and a swirl of cream, topped with crispy grilled cheese croutons for the ultimate cozy dunk.

Ingredients

3 lbs ripe Roma tomatoes — halved
3 tbsp olive oil — plus more for drizzling
1/2 tsp dried oregano
1/2 cup heavy cream — or half-and-half
4 slices sharp cheddar cheese
1 large yellow onion — quartered
1 tsp kosher salt — plus more to taste
2 cups vegetable broth
1 tsp sugar — optional, balances acidity
2 tbsp butter — softened
6 garlic cloves — unpeeled
1/2 tsp black pepper
1 cup fresh basil leaves — packed, plus more for garnish
4 slices sourdough bread

Instructions

1Heat oven to 400°F. Toss tomatoes, onion, and garlic with olive oil, salt, pepper, and oregano on a sheet pan. Roast 35-40 minutes until caramelized and jammy.
2Squeeze the roasted garlic from its skins into a blender (or a pot if using an immersion blender). Add the roasted tomatoes, onion, and vegetable broth; blend until completely silky.
3Pour into a pot over medium heat. Stir in the basil, cream, and sugar; simmer 5 minutes. Taste and adjust salt.
4Butter one side of each bread slice. Layer cheddar between two slices with buttered sides facing out.
5Grill the sandwiches in a skillet over medium heat, 2-3 minutes per side, until golden and melty. Rest 1 minute, then cut into 1-inch croutons.
6Ladle the soup into bowls, top generously with grilled cheese croutons, fresh basil, and a drizzle of olive oil. Serve hot.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

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