Roasted Tomato Soup with Grilled Cheese Croutons
 
 
Serves: 6-8
Ingredients
  • 3 pounds ripe tomatoes (Roma, Early Girl)
  • ¼ cup plus 2 tablespoons olive oil
  • 1 teaspoon salt
  • Fresh ground pepper
  • 2 tablespoons butter
  • 2 yellow onions, roughly chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken stock
  • 1 cup basil leaves (packed)
  • 1 tsp salt
  • ½ teaspoon freshly ground pepper
Instructions
  1. Preheat the oven to 420 degrees.
  2. Slice the tomatoes widthwise and gently squeeze out most of the seeds. Place in a bowl with ¼ cup olive oil, salt and pepper and coat well. Spread tomatoes evenly on a baking sheet in a single layer, cut side up, and roast for 40 minutes.
  3. Melt the remaining two tablespoons of olive oil and the butter in a large pot over medium heat. Add the onions and cook until soft, about 8 minutes. Add the garlic and cook for about 2 minutes, until fragrant. Add the stock, basil, and oven-roasted tomatoes (and juice). Bring to a boil, reduce to a simmer and cook for 40 minutes. Let soup cool and puree in the blender. Return to the pot and adjust seasonings if needed.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/?p=137