Roasted Garlic Tomato Soup with Grilled Cheese Croutons

4.50 from 2 votes

Roasted Garlic Tomato Soup with Grilled Cheese Croutons

This Roasted Garlic Tomato Soup with Grilled Cheese Croutons offers a creamy, sweet, and tangy base paired with crunchy, buttery, cheesy bites. A modern twist on a classic, it features cheesy bread croutons perfect for dipping, dunking, or garnishing.

Prep Time20

Cook Time1

Course: Food + Drink, Soup

Cuisine: Fusion Food, north american

Diet: Vegetarian

Servings: servings

Calories: 1612kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Grilled Cheese Crouton

4 oz Swiss cheese sliced or grated
1 baguette sliced
2 tablespoon butter room temperature

Tomato Soup

2 lbs roma tomatoes halved
1 large red pepper sliced
1 large onion sliced
6 cloves garlic
1 sprig rosemary
2 tablespoon olive oil
1 can whole Italian tomatoes 28oz/796ml
4 cups vegetable stock
¼ cup basil leaves

Instructions

Preheat your oven to 450°.
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.
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.
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.
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.

Notes

Scroll up for a visual walkthrough of the recipe.

Modifications:

Make it creamy: a cup of heavy cream adds richness to the soup and mellows out the acidity.

Make it spicy: add chili flakes for fresh chilis to the soup for an added kick.

Toppings and garnish: a drizzle of olive oil, pesto, or cream elevates the dish, especially if serving to guests.

Tips:

Roast the veggies: ensure that the peppers, tomatoes, and onions get good caramelization when roasting. Leave them in for more time if necessary. The caramelization adds flavor to the soup and separates it from store-bought tomato soup.

Use the right cheese: not all cheeses melt well. Choosing a great melter like Swiss, mozzarella, Monterey jack, mild cheddar, or Havarti will give you the ultimate cheese pull.

Nutrition