Creamy Roasted Tomato Basil Soup
An easy and creamy roasted tomato basil soup topped with golden grilled cheese croutons.
as easy as apple pie
For the tomato basil soup:
2 ½ pounds
cut in half
peeled and quartered
freshly ground black pepper
fresh basil leaves + extra chopped basil for garnish
For the grilled cheese croutons:
whole wheat bread
Preheat the oven to 220 degrees C (425 degrees F).
Place the tomatoes on a baking sheet lined with parchment paper. Place the onion slices and garlic on a smaller baking sheet lined with parchment paper.
Drizzle the tomatoes, onion and garlic with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Place both baking sheets in the oven and roast the garlic and onions for 20 minutes, and the tomatoes for 30-35 minutes. Remove from the oven and discard the tomato skins.
Place the onion, garlic, tomatoes and any liquid there is in the baking sheet into a large pot. Add the vegetable stock, basil, and season with salt and pepper to taste.
Bring to a boil then reduce the heat and simmer for 15 minutes.
Carefully, place the soup in a blender, blend until smooth then strain through a fine-mesh sieve.
Divide the soup evenly among 4 bowls, sprinkle with chopped basil, freshly cracked black pepper and top with the grilled cheese croutons.
To make the croutons:
Sprinkle the shredded cheddar cheese over 2 slices of bread. Top with the remaining 2 slices of bread.
Cook in a non-stick skillet over medium heat for a few minutes on each side or until the bread is golden and the cheese is melted. Cool just slightly then cut into squares.
You can make these ahead of time and then pop them in the microwave to melt the cheese again.
Nutrition information doesn't include grilled cheese croutons
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