Ingredients
For the Roasted Tomato Soup
- 3 lbs mixed fresh tomatoes (halved, if larger than 1 inch)
- 4 medium shallots (peeled and halved)
- 3 Tbsp (45ml) extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1-2 heads garlic (use 1 head if large or 2 if small)
- 1 cup packed fresh basil leaves (plus more for serving)
- ½ cup (120ml) low-sodium chicken stock or vegetable broth (optional)
- ½ cup (120ml) heavy cream (plus more for serving)
For the Grilled Cheese Croutons
- 4 slices whole grain bread
- 4 Tbsp unsalted butter (room temperature)
- 1 ½ – 2 cups Gruyère cheese (shredded)
- 1 tsp granulated garlic
- 4-6 fresh basil leaves
Instructions
- Prep the tomatoes. Preheat your oven to 425°F (220°C). Arrange the halved tomatoes and peeled, halved shallots in a single layer on a large rimmed baking sheet. Drizzle with the olive oil, then season evenly with Kosher salt and freshly ground black pepper.
- Wrap the garlic. Peel away the papery outer layers of 1 or 2 heads of garlic depending on size, leaving the individual cloves wrapped inside. Slice off the top ¼-½ inch of each garlic head to expose the cloves slightly. Place each garlic head on a small piece of aluminum foil, drizzle with a bit of olive oil, then wrap tightly in the foil. Add these to the baking sheet alongside the tomatoes and shallots.
- Roast the tomatoes. Roast everything in the preheated oven for 35 to 40 minutes until tender and slightly caramelized. Remove and allow to cool slightly. Transfer the tomatoes and shallots to a blender or large soup pot if using an immersion blender. Carefully unwrap the roasted garlic heads and squeeze out the softened cloves or use a small fork to remove them. Add the garlic to the blender or pot with the vegetables.
- Add remaining ingredients and blend. To the blender or pot, add the packed fresh basil leaves and, if desired, the low-sodium chicken stock or vegetable broth. Blend the mixture until smooth and well combined. Stir in the heavy cream and taste, adjusting the seasoning with salt and pepper as needed for balance and richness.
- Make the grilled cheese croutons. Butter one side of each bread slice evenly and sprinkle the buttered side lightly with granulated garlic. Heat a large skillet or griddle over medium heat. Place two slices of bread butter-side down into the pan, cover the bread evenly with shredded Gruyère cheese, and scatter fresh basil leaves on top of the cheese. Top with the remaining two slices of bread, butter side up. Cover and cook for about 3 minutes, then carefully flip, cover again, and cook another 2 to 3 minutes until the bread is golden brown and the cheese has melted completely. Remove from the pan, cool slightly, and cut into ½-inch cubes to create croutons.
- Assemble and serve. Ladle the roasted tomato soup into serving bowls. Drizzle each bowl with 1 to 2 teaspoons of heavy cream for extra creaminess, then sprinkle with flaky sea salt and freshly cracked black pepper. Finish by topping the soup with the grilled cheese croutons and garnish with additional fresh basil leaves if desired. Serve immediately to enjoy the perfect contrast of creamy soup and crispy cheesy croutons.
Notes
- Using vegetable broth instead of chicken stock makes this soup vegetarian-friendly.
- Adjust the number of garlic heads depending on size and your personal preference for roasted garlic flavor intensity.
- Fresh basil leaves are key to brightening the flavor; don’t skip them or substitute with dried basil as the flavor will be less vibrant.
- For a richer soup, use full-fat heavy cream; for a lighter option, substitute with half-and-half or omit entirely.
- Grilling the cheese sandwiches covered helps the cheese melt properly while the bread crisps evenly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
