You know, I never liked tomato soup as a child. My dad loved it, I hated it. Or so I thought.
I realized a few years ago that it was because I’d only ever been exposed to the condensed soup in a can. My brother got married in 2013. His wedding was a ritzy, black tie affair. It was held in a high-rise in Arlington, with floor to ceiling windows and an open air balcony with absolutely amazing views of DC. It was a small, cocktail-style wedding. They said their vows with us standing around in an intimate circle, and there was no sit-down dinner. The equally fancy caterer served hors d’oeuvres throughout the night, but interestingly, one of the favorites was tomato soup shots with slender grilled cheese wedges. It was delicious! So shortly after, I became determined to find an amazing, more grown-up version of the classic soup that I could enjoy during the cold winter months.
I tried several, but ultimately decided that my favorite version brought out amazing flavor by pre-roasting the tomatoes. The recipe is originally from Iowa Girl Eats. Definitely go check out her blog! I made a few minor changes to simplify the process, and eliminate a step that, for me, didn’t make a difference in the final dish.
As always, if you have questions about the recipe or suggestions for future posts, let me know in the comments below. I’d love to hear from you! Enjoy!
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!
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.
Transfer tomatoes and their juices to a food processor or blender. Toss in the garlic, and puree until desired smoothness.
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.
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.
Let sandwiches cool slightly, and cut each into cubes.
Serve croutons on the side for dipping.
Pop your leftover grilled cheese croutons in a toaster oven to reheat. They'll be just as wonderfully crunchy the next day this way!
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Hey, y’all! My name’s Rachel, and I am craft junkie. Software product manager by day, and cake decorator by night, I am constantly allured by creativity. Every emerging craft, each imaginative idea consumes me until I can say I’ve tried it.
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