A major upgrade to the classic tomato soup and grilled cheese, our addition of Jarlsberg croutons provides a buttery and nutty flavour as it melts into the tomato soup for a delicious cheesy bread soup.
No. 1 | Preheat your oven to 450°.
No.2 | Place the tomato halves, red peppers, onion, garlic cloves and rosemary sprig on a baking sheet. Toss with olive oil and season with salt in pepper. Tuck the garlic in the tomatoes so that they are not exposed to prevent them from burning. Roast the vegetables for 30-40 minutes until they begin to char.
No. 3 | Once the tomatoes have finished roasting, transfer them to your soup pot and place high heat. Stir in the canned tomatoes and stock. Before the soup heats up, blend with an immersion blender to desired consistency. Bring to a bowl then reduce to a simmer and cook for at least 15-20 minutes. Before serving, taste and season your soup as desired.
No. 4 | Lightly butter both sides of each baguette slice and place on a baking sheet. Smother each piece with a handful of Jarlsberg Cheese. Bake in the oven for 10 minutes, until the cheese is melted and the bottom of the toast is browned. Allow to cool slightly then cut into crouton sized squares.
No. 5 | To serve, place a handful of croutons in the centre of individual soup bowls. Pour the soup around the croutons and garnish with a few fresh basil leaves and a drizzle of cream.
For a smoother soup, you can either blend the soup in a high powered blender, pass through a sieve or boil the tomatoes for a minute, prior to roasting, and remove the skins
Keywords: Real Food, Soup, Tomatoes, Cheese