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Creamy Roasted Tomato and Garlic Soup with Grilled Cheese Croutons

A vibrant bowl of creamy roasted tomato soup topped with golden, crispy croutons.
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Make this deeply flavorful soup by roasting tomatoes and garlic first. Roasting creates sweet, caramelized undertones that simmering alone cannot achieve. Finish with cream for a velvety texture. Serve with grilled cheese croutons for a classic comfort meal.

Ingredients

Scale
  • 3 lbs vine-ripened tomatoes, halved
  • 1 whole head of garlic, top sliced off
  • 1 large yellow onion, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • For Croutons: 4 slices bread, 2 ounces Gruyère cheese, shredded

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
  2. Place the halved tomatoes, the whole head of garlic, and the onion quarters on a large baking sheet.
  3. Drizzle everything with olive oil, oregano, salt, and pepper. Toss gently to coat.
  4. Roast for 35 to 45 minutes, until the tomatoes are slightly blistered and the garlic is soft and golden brown.
  5. Remove from the oven. Squeeze the soft roasted garlic pulp from its skin into a large pot or Dutch oven. Add the roasted tomatoes and onions.
  6. Pour in the broth. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  7. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  8. Return the soup to the pot if necessary. Stir in the heavy cream and butter. Heat through gently; do not boil after adding cream.
  9. Prepare the croutons: Butter one side of each bread slice. Top two slices with shredded cheese, then place the remaining two slices on top to make two sandwiches.
  10. Grill or pan-fry the sandwiches until golden brown and the cheese melts. Cut each sandwich into small cubes to create croutons.
  11. Ladle the hot soup into bowls and top generously with the grilled cheese croutons.

Notes

  • For the most intense tomato flavor soup, use vine-ripened tomatoes when they are in season.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.
  • This recipe is a great base for a healthy roasted soup; omit the heavy cream and butter for a lighter version.
  • Pair this soup with crusty bread or a gooey grilled cheese for the ultimate comfort food experience.

Nutrition

Find it online: https://delishsymphony.com/roasted-tomato-soup-recipe-creamy-garlic/