roasted tomato soup
photo by Jennifer Johnson
For all of us that love to dunk our grilled cheese into our tomato soup, this recipe combines it for you, all in one dish. Enough said.
2 1/2 pounds fresh tomatoes
2 tablespoons extra virgin olive oil, plus extra for drizzling
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small onion, peeled and roughly chopped
2 large cloves garlic, chopped
Fresh thyme leaves (from 2-3 sprigs), plus extra for garnish
2 cups homemade (or low-sodium) vegetable stock
2 tablespoons heavy cream
4-8 1/2-inch thick slices country-style bread
4 ounces cheddar cheese, grated
- Preheat oven to 425°F.
- Wash, core, and cut tomatoes into quarters. Place tomatoes on a large baking sheet. Toss with olive oil, and season with salt and pepper. Roast until tomatoes are softened, about 10 minutes. Add onions, garlic, and thyme and toss to coat. Continue cooking until tomatoes and onions are softened and caramelized, another 15-20 minutes.
- Remove baking sheet and allow tomatoes to cool slightly. Transfer everything (including any accumulated liquid) to a blender. Add about 1 cup of stock (or more if needed) and process until smooth (do this in batches if necessary).
- Transfer soup to a large Dutch oven. Add remaining stock. Bring to a boil, reduce heat, and simmer for about 10 minutes, until heated through. Add 2 tablespoons cream and stir to combine. Taste for flavor and adjust as desired. Add more stock or cream, if needed, to reach consistency you prefer. Ladle soup into 4 oven-safe serving bowls. Place bowls on an aluminum foil-lined baking sheet.
- Preheat broiler. Place 1-2 slices of bread on top of each bowl of soup. Top each with equal amounts of cheese. Place under broiler and cook until tops are lightly golden brown. Carefully remove bowls from oven, season with salt and pepper and serve.