Roasted Tomato Soup with Grilled Cheese Croutons

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Roasted Tomato Soup with Grilled Cheese Croutons

Yield: 10

Author: Jen Cartier

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

When I was a kid, my favourite soup was Campbell’s Tomato. This soup is a grown-up version that warms me up on a freezing cold day. A cozy classic, Roasted Tomato Soup gets even better with crispy grilled cheese croutons. The roasted tomatoes add a smoky depth of flavour that’s perfect for the colder months.

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Ingredients

What you need:

• 4 cups fresh tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 4 slices bread
• 2 tbsp butter
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until softened and slightly charred.
2. In a large pot, sauté the onion and garlic in a little olive oil until softened.
3. Add the roasted tomatoes and vegetable broth, and simmer for 10 minutes.
4. Use an immersion blender or transfer to a blender to purée the soup until smooth. Stir in the heavy cream and season with salt and pepper.
5. For the grilled cheese croutons, butter the bread and sprinkle with cheddar cheese. Grill until golden brown on both sides, then cut into cubes.
6. Serve the soup hot with grilled cheese croutons on top. This is the ultimate winter comfort food!

Notes

If you have some fresh basil, tear up a few leaves and throw them on for extra flavour!

Nutrition Facts

Calories

171

Fat

12 g

Sat. Fat

7 g

Carbs

11 g

Fiber

1 g

Net carbs

9 g

Sugar

4 g

Protein

5 g

Sodium

547 mg

Cholesterol

31 mg

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