Paul has been telling me how good the Tomato Bisque was at his restaurant, but ya know I'm not really the tomato soup kind. Maybe it was all the years of my dad drinking V8 or the generic condensed kind we had as kids that turned me off. The kicker for me when I spotted this recipe was the grilled cheese croutons. I mean, how absolutely adorable!
I figured even if the soup was so-so the croutons would make up for it. Boy was I dead WRONG! Homemade tomato soup is all that and a bag of chips!!! This soup is EASILY frozen, too. Cherry tomatoes are pretty much on sale every where right now, go buy some and make this soup!
Roasted Tomato Soup with Grilled Cheese Croutons
adapted from Once A Month Mom
2 pints cherry tomatoes
1 1/2 tablespoons olive oil
salt & pepper
1 tablespoon butter
3-4 cloves garlic, finely minced (dial this back if your not garlic crazy like we are)
1/2 onion, chopped
14oz can diced tomatoes
2 cups chicken broth
1/4 teaspoon thyme
1/2 cup whipping cream
For the croutons:
2 slices bread
3 slices American cheese (or whatever cheese you prefer in your grilled cheese)
Line a cookie sheet with foil and spread cherry tomatoes. Drizzle with olive oil and sprinkle with S&P.
Bake at 400 degrees for about 30 minutes, until the skins are browned and shriveled.
Melt butter over medium heat in a deep skillet. Add onion and saute until pieces are transparent. Add the garlic and saute just until fragrant. Stir in diced tomatoes (undrained), roasted tomatoes, chicken broth, and thyme.
Bring to a boil, then reduce heat and simmer for 40 minutes. Puree this soup until desired consistency, I used my little 2 cup food processor in two batches, but feel free to use your nifty stick blender if you have one of those guys. I'm totally jealous. Once soup is pureed, stir in cream.
For the croutons, make a usual grilled cheese sandwich. In this house that means exactly 3 sliced of American on wheat bread with Country Crock spread on both sides and cooked in skillet until the edges are browned and the cheese is melted. Let sandwich cool for a few minutes, then slice in cubes (a pizza cutter makes this step a breeze).
Add croutons on top of each bowl just before serving, they tend to sink a bit. This was a total hit with our family!
Linking up to: Gooseberry Patch, Show and Tell, The Mommy Club, Show Off Your Stuff, This Chick Cooks, Cast Party Wednesday, Wow Me Wednesday, Sugar and Spice, Wednesday's Wowsers, Link it up Wednesday, Tastetastic Thursday, It's a Keeper Thursday, Thrifty Thursday, Somewhat Simple, Frugal Food Thursday, Full Plate Thursday, Timeout Thursday, Things I've Done Thursday, Strut Your Stuff, Link and Greet.