Roasted Tomato Soup with Grilled Cheese Croutons

What you need:

    • 2 pints cherry tomatoes
    • 1 1/2 tbsp. EVOO
    • Salt and pepper
    • 1 tbsp. butter
    • 3 to 4 cloves garlic, finely minced
    • 1/2 onion, chopped
    • 14 oz. diced tomatoes
    • 2 cups chicken broth
    • 1/4 tsp. thyme
    • 1/2 cup heavy cream
    • 2 slices bread
    • 3 slices American cheese
    • Spreadable butter

Directions:

    1. On a foil-lined sheet, place tomatoes. Drizzle with EVOO and sprinkle with salt and pepper.
    2. Bake at 400* for 30 minutes.
    3. Melt butter in a deep skillet over medium heat. Add onion and cook until transparent.
    4. Then add garlic and cook for 1 minute until fragrant.
    5. Stir in diced tomatoes, roasted tomatoes, broth, and thyme.
    6. Bring to a boil and reduce heat. Simmer for 40 minutes.
    7. Prepare one grilled cheese sandwich with bread, cheese, and butter. Let cool slightly and cut into cubes.
    8. Puree in a blender or food processor and return to pot.
    9. Stir in heavy cream.
    10. Serve topped with grilled cheese croutons.

Recipe from Semi Homemade Mom