Roasted Tomato Soup with Grilled Cheese Croutons

It seems I have been on a hiatus from posting new recipes, so even though I was hoping to make it a pizza night (fresh, not frozen!) I decided to cook something new in the kitchen so you folks could have a tasty dish to look at! I wanted a thick flavorful soup with a crusty bread to dip in. The grilled cheese croutons makes the dipping part easier ;)

1 container of cherry tomatoes
Salt & Pepper to taste
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves of garlic, diced
1 can of diced fire roasted tomatoes (14.5oz)
3 cups of vegetable broth

Place cherry tomatoes in a baking pan. Drizzle 1 tablespoon olive oil over the tomatoes and season with salt and pepper. Coat well. Place in oven on 400′ for 30-35 minutes until beginning to brown. Once the tomatoes are roasted, saute onions and garlic with remaining olive oil. Once golden, add the broiled tomatoes and allow to cook for 2 minutes. Add the canned tomatoes and mix well. Allow to cook for 2 minutes. Add the broth and bring to a boil then reduce heat and simmer for 30 minutes. Puree with an immersion blender and serve with grilled cheese croutons. (grilled cheese sandwiches cut into mini squares)

* Tips&Tricks: If you want to make this creamy, add in some milk!

~ Recipe submitted by Nina Safar

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