Roasted Tomato Soup + Grilled Cheese Croutons
A hearty, roasted tomato soup, complemented by crunchy, buttery grilled cheese croutons. A perfect way to warm up during those long, cold winter months!
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray a large baking sheet with cooking oil spray. Arrange tomatoes cut side up, drizzle liberally with olive oil, and season liberally with salt and pepper. Bake for 45 minutes to an hour. Tomatoes should be golden brown around the edges, tender to the touch, and releasing their juices. Cool for about 10 minutes.
  3. Transfer tomatoes and their juices to a food processor or blender. Toss in the garlic, and puree until desired smoothness.
  4. Transfer pureed tomatoes and garlic to a large soup pot, and stir in chicken stock, thyme, and crushed red pepper. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. While soup is simmering, prepare the grilled cheese sandwiches. Butter one side of each slice of bread, sandwich with cheese slices (butter side out), and grill on a griddle pan or in a large skillet until nice and toasted on each side and cheese is melted.
  6. Let sandwiches cool slightly, and cut each into cubes.
  7. Serve croutons on the side for dipping.
Recipe Notes

Pop your leftover grilled cheese croutons in a toaster oven to reheat. ¬†They’ll be just as wonderfully crunchy the next day this way!