Roasted Tomato Soup & Grilled Cheese Crouton
There are hints of spring in the air; lots of the snow is melting off and it's getting just a little bit warmer. But it's still pretty cold in the morning and evening and I'm still in the mood for comfort food. I was talking to Caroline on the phone the other day and we were laughing over the fact that I am on a major tomato soup and grilled cheese kick. Lately, whenever I eat out, I order tomato soup. If I'm home, nothing beats having a grilled cheese sandwich with it. The recipe posted here is super easy and great on a weekend day when the tomatoes can be popped in the oven for an hour while other things are going on.
Ingredients for four cups:
3 or 4 good sized tomatoes
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 fresh cracked pepper
1/4 dried oregano
1 (15oz.) can broth: beef, chicken, or vegetable
8 baguette slices
4 small pieces cheese such as cheddar or colby jack
1 tablespoons butter
Take a bit of the butter and rub it on the bottom and sides of a baking dish. Core and slice the tomatoes and arrange them in the baking dish. Peel and slice the shallots and garlic and tuck them among the tomatoes. Drizzle the olive oil over the top and sprinkle with the salt, pepper and oregano.
Bake at 350 degrees for one hour.
Pour broth into pan and add the baked tomato mixture.
Puree the mixture with an immersion blender, regular blender, or food processor. Place the pan over medium high heat and warm to preferred serving temperature.
Spread the remaining butter on one side of each baguette slice. Put a piece of cheese between two pieces with the buttered sides facing out. Gently brown each side of the mini grilled cheeses over medium low heat.
Gently brown each side of the mini grilled cheeses over medium low heat
Ladle the soup into bowls and drop a mini grilled cheese into each serving.
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