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