Roasted Tomato Soup
As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of roasted tomato soup to embrace the flavors of fall. This roasted tomato soup is rich, comforting, and bursting with flavor, thanks to fresh tomatoes on the vine, fragrant herbs, and a hint of garlic. To elevate this classic dish, we've topped it with delightful sourdough grilled cheese croutons, making it a perfect meal for chilly days.
Ingredients
For the Roasted Tomato Soup:
2 lbs tomatoes on the vine, halved
1 large onion, chopped
6 cloves garlic, unpeeled
4 cups bone broth
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1 tsp dried thyme
1 tsp dried basil
1/2 tsp garlic powder
2 tbsp olive oil
For the Roux:
2 tbsp butter
2 tbsp all-purpose flour
For the Sourdough Grilled Cheese Croutons:
4 slices sourdough bread
4 slices cheese (cheddar or your favorite)
2 tbsp butter
Instructions
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the halved tomatoes, chopped onion, and unpeeled garlic cloves with olive oil, salt, pepper, thyme, basil, and garlic powder. Spread them out in an even layer.
Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are blistered and the onions are soft.
Prepare the Soup Base:
In a large pot, add the roasted vegetables and squeeze the garlic from its skins into the pot. Add the bone broth and bring to a simmer over medium heat.
Let it simmer for about 10 minutes to allow the flavors to meld together.
Make the Roux:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2-3 minutes until the roux is golden and bubbly.
Gradually whisk in a cup of the hot soup to create a smooth slurry, ensuring there are no lumps.
Combine the Soup and Roux:
Pour the roux mixture back into the pot with the soup, stirring continuously to incorporate. Allow the soup to simmer for an additional 10 minutes, or until it reaches your desired thickness.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it in batches to a countertop blender. Adjust seasoning to taste.
Prepare the Grilled Cheese Croutons:
In a skillet, melt butter over medium heat. Place a slice of cheese between two slices of sourdough bread and grill until golden brown on both sides and the cheese is melted.
Remove from the skillet and cut into crouton-sized pieces.
Serve:
Ladle the roasted tomato soup into bowls and top with the grilled cheese croutons. Enjoy this warm, hearty soup on its own or with a side salad for a complete meal!
Disclaimer: This recipe is intended for informational purposes only. Please consult with a healthcare professional or registered dietitian for personalized dietary advice.
