Roasted tomato basil soup with mini grilled cheese bites that act as delicious croutons. Soup perfection for dinner tonight.
8-12Tomatoeschopped in quarters (depending on the size is how many you'll need)
3CupsRoasted Tomato Pureefrom the above- place in a blender and puree until desired texture
1CupJuice from roastingseeds strained out
1TablespoonDark Brown Sugar
Baguettesliced into crostinis
Fresh Mozzarella cheese
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil.
Drizzle the tomatoes with olive oil and toss to coat.
Sprinkle evenly with kosher salt and black pepper.
Roast at 425 for 20-40 minutes or until shriveled and soft.
Remove from the oven.
Let cool for a few minutes and then place the tomatoes, reserving the juices, into a blender (we use Blendtec) and puree until you have 3 cups. If you come up short just add tomato sauce to reach 3 cups.
Drizzle about 2 teaspoons of olive oil in a large sauce pot.
Heat over medium high heat until shimmering.
Add the garlic and onions, turn down to medium and stir frequently.
Allow to cook until fragrant, about 30 seconds.
Add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.
Stir and then allow to come to a boil.
Boil for 10 minutes and turn down to a simmer.
Add the cream and simmer for 10-15 minutes.
Meanwhile, place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. (You're just making little grilled cheeses)
Remove to a cutting board and chop into 1/2-1" squares.
Fill a bowl with soup, fresh basil and mini grilled cheese croutons.
*If you wish to freeze this soup for winter, wait to add the cream until you are ready to eat it. Want to go healthier? We use half cream half almond milk or even all unsweetened almond milk.
Roasted Tomato Soup
Amount Per Serving (1 g)
Calories 322Calories from Fat 144
% Daily Value*
Saturated Fat 9g56%
Polyunsaturated Fat 6g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to