Roasted Tomato Soup with Grilled Cheese Croutons

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 3 lb ripe tomatoes, halved
• 1 yellow onion, quartered
• 6 cloves garlic, unpeeled
• 3 tbsp olive oil
• 2 cups vegetable stock
• ¼ cup heavy cream
• 1 tsp sugar
• 4 slices bread
• 4 oz sharp cheddar, sliced
• 2 tbsp butter
• salt, pepper, fresh basil

Method

1. RoastHeat the oven to 425°F. Toss tomatoes, onion and garlic with oil and salt on a sheet pan. Roast 35 minutes until charred at the edges.

2. BlendSqueeze the garlic from its skins. Blend everything with the stock until smooth. Return to a pot, add cream and sugar, and warm through. Season.

3. Grilled cheeseButter the bread, fill with cheddar, cook in a skillet over medium until golden on both sides. Cut into 1-inch cubes.

4. ServeLadle the soup, top with croutons and torn basil.

Nutrition per serving

Estimated from USDA data for the ingredients listed. Values vary with brands and portion sizes; see our disclaimer.

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