Description
A comforting, smooth tomato soup served with crispy grilled cheese croutons, inspired by classic family meals.
Ingredients
Scale
- 6 medium tomatoes, halved
- 1 small yellow onion, cut into wedges
- 5 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon granulated sugar
- 1 ½ cups (360 g) chicken broth
- 2 tablespoons fresh basil, chopped
- ¼ cup (59.5 g) heavy cream
- ¼ cup (25 g) parmesan cheese, grated
- ½ teaspoon garlic salt
- 4 slices bread
- ¼ cup (57 g) butter, divided
- 2 slices sharp cheddar cheese, divided
- 1 ¼ cups (141 g) Gruyere cheese, finely shredded, divided
- 1 ¼ cups (141 g) sharp cheddar cheese, finely shredded, divided
- basil, chopped for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Add tomatoes (cut side up), onions, and garlic to the lined baking sheet.
- Drizzle the entire sheet with olive oil. Sprinkle with salt, pepper, and sugar.
- Roast for 45 minutes, or until the vegetables soften completely. Cool the vegetables slightly, then peel the tomatoes.
- While the tomatoes roast, prepare the grilled cheese sandwiches. Butter one side of each bread slice.
- In a non-stick skillet over low heat, place one bread slice (buttered side down). Top with 1 slice of cheese and the second bread slice (buttered side up).
- Cook for about 3 minutes on each side, until golden brown and the cheese melts. Remove the sandwich. Repeat to make the second sandwich.
- Cut each grilled cheese sandwich into ½-inch cubes, about 16 pieces each. Set the croutons aside.
- After peeling the roasted tomatoes and removing stems, add the roasted vegetables to a large pot.
- Add chicken broth and basil. Blend with an immersion blender and set the pot over medium heat.
- Add the heavy cream, parmesan, and garlic salt. Cook, stirring occasionally, until the soup is warmed through and the cheese melts.
- Arrange the oven rack to the top middle position and set the oven to broil.
- Place 5 small (6 ounces each) oven-safe bowls or ramekins on a large baking sheet. Divide the soup evenly into each bowl. Top each serving with 6-7 grilled cheese croutons, then ¼ cup of Gruyere, and then ¼ cup sharp cheddar.
- Place the bowls of soup under the broiler for 2-3 minutes, watching carefully, until the cheese bubbles and browns.
- Cool slightly before serving. Garnish with chopped basil.
Notes
- This recipe makes 5 servings.
- For a smoother soup, strain the blended mixture before returning it to the pot.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 450
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 5
- Protein: 18
- Cholesterol: 60
Keywords: Creamy Tomato Soup, Grilled Cheese Croutons, Easy Dinner Recipes, Comfort Food Dinners, Cozy Dinner Ideas, Classic Homemade Recipes, Family Dinner Ideas, Cheesy Dinner Recipes, Weeknight Dinner Ideas