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Roasted Tomato Basil Soup with Grilled Cheese Croutons

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"Few foods are as 'down-home' as tomato soup with grilled cheese sandwiches. We gave this classic a twist of sophistication using fresh-from-the-garden summer tomatoes and basil. The roasted flavor is amazing, but the real stars of the show are the baby caprese, grilled cheese 'croutons,' floating in all their gooey, cheesy glory."

List of Ingredients

° 4 tsp olive oil, plus more for brushing on pan, divided
° 8 to 12 small to medium vine-ripened tomatoes, quartered
° 1 tsp kosher salt
° Freshly ground pepper to taste
° 3 cups tomato sauce (optional)
° 2 cloves garlic, minced
° 2 Tbsp minced onion
° 1 cup chicken broth
° 1 Tbsp dark brown sugar
° 1 cup heavy cream
° 1 baguette, sliced diagonally into ¼-inch slices
° Fresh mozzarella, sliced
° Butter, softened
° 1 Tbsp fresh chopped basil


Recipe

Preheat oven to 425° F and brush a large baking sheet with olive oil.

Place the tomatoes on prepared baking sheet and drizzle with 2 teaspoons olive oil. Toss to coat and then sprinkle evenly with kosher salt and black pepper. Roast in oven 20 to 40 minutes, until tomatoes are shriveled and soft.

Remove tomatoes from the oven and let cool slightly. Place tomatoes in blender jar, reserving 1 cup of the juices from the pan. Purée tomatoes in blender until smooth. If needed, add enough canned tomato sauce to equal 3 cups; set aside.

Heat remaining 2 teaspoons olive oil in a large pot over medium-high heat until shimmering. Add the garlic and onion, reduce heat to medium, and stir until fragrant, about 30 seconds.

Add the 3 cups reserved tomato purée, 1 cup reserved tomato juice, chicken broth, brown sugar, and salt and pepper to taste. Stir and bring to a boil. Boil 10 minutes and then reduce to a simmer.

When soup begins to simmer, stir in the cream and simmer 10 to 15 minutes.

Meanwhile, assemble bread slices and mozzarella slices to make mini grilled cheese sandwiches. Butter the outsides of the bread and grill in a nonstick skillet over medium heat until bread is toasted and cheese melts.

Remove from pan and chop into ½- to 1-inch squares.

To serve, fill a bowl with soup, and then top with fresh basil and mini grilled cheese croutons.


Serves 4 to 6