Roasted Tomato Soup with Grilled Cheese Sandwich Croutons
This homemade tomato soup recipe is worlds beyond the canned variety. Roasted tomatoes and fresh basil and oregano give it incredible texture and flavor, and cream adds richness.
Ingredients
- 3 pounds tomatoes
- 2 tablespoons butter
- 1 onion chopped
- 2 carrots chopped
- 1 cup vegetable stock or vegetable broth
- 1/2 teaspoon basil chopped
- 1/2 teaspoon oregano chopped
- 1/3 cup heavy cream
- salt and black pepper to taste
Instructions
- Preheat oven to 450 degrees. Stem the tomatoes, halve them lengthwise, and then place them cut-side down on a lined baking sheet. Roast for 10 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
- Melt butter in heavy-bottomed stockpot. Add onion and carrots. Cook until soft.
- Stir in tomatoes, stock, basil, and oregano. Bring to a boil, and then lower the heat to simmer. Cover the pot and continue to simmer for about 20 minutes.
- Carefully transfer mixture to a food processor and purée, or use an immersion blender. Season to taste. Serve with Grilled Cheese Croutons sprinkled over the top.
Notes
This Roasted Tomato Soup is perfect alone, but when you add the grilled cheese croutons, it goes to a whole new level. The croutons are great served in panzanella, too!
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