Fire-Roasted Tomato Basil Soup with Grilled Cheese Croutons

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For The Soup
  • 3 Pounds Tomatoes, halved
  • 1 Medium Onion, sliced
  • 3 Cloves Garlic, roughly chopped
  • 1 Tablespoon Extra Virgin Olive Oil + more for spraying
  • ¼ Cup Fresh Basil
  • 1 Teaspoon Sea Salt, divided
  • 2 Cups Vegetable Stock
  • For The Grilled Cheese
  • 4 Slices of Bread (I used two Whole Wheat Hamburger Buns, sliced in half)
  • 2 Slices of Cheese (your choice, I used Pepper Jack)
  • 1 Tablespoon Butter
  1. Instructions
  2. For The Soup
  3. Turn your oven on broiler mode, and line a baking sheet with aluminum foil.
  4. Spray the sheet with olive oil, and arrange the tomatoes, cut side up.
  5. Spray the tomatoes with olive oil, then sprinkle with a half teaspoon Sea Salt.
  6. Place the tomatoes underneath the broiler, and keep a watchful eye on them after 10 minutes.
  7. You want them to brown a bit on the tops, which took me about 30 minutes.
  8. While the tomatoes are fire-roasting, heat a skillet over medium heat, adding the olive oil and onions.
  9. Stir occasionally, making sure the onions don’t scorch. After about 25 minutes, they should be caramelized.
  10. Add in the garlic and cook for 2 minutes more.
  11. Place the roasted tomatoes, onion mixture, basil, remaining ½ teaspoon salt, and vegetable stock into a blender, and blend until very smooth.
  12. For The Grilled Cheese
  13. Return the onion pan to medium-high heat.
  14. Butter one side of each slice of bread, place the cheese slice on one, and top with the other, butter facing outwards.
  15. Place the cheese sandwiches in the skillet, and cook unitl the bread is a nice golden brown and the cheese is melted.
  16. Remove to a cutting board to cool.
  17. Portion the soup into four bowls.
  18. When the sandwiches are cool enough to handle, slice into square croutons.
  19. Top the soup with the croutons and serve!