Is there any combination more comforting than tomato soup and grilled cheese? Last night I discovered there is.
When I saw this recipe on Smitten Kitchen last week, I bookmarked faster than I’d ever bookmarked before. It. Was. Genius. She basically created a french onion soup but substituted in homemade roasted tomato soup. The ultimate comfort food loses the “and” in favor of “on”. Grilled cheese on tomato soup.
Roasted Tomato Soup with Broiled Cheddar
3 lbs. plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
4 cups chicken stock
4 1-inch slices of crusty Italian bread
1 tablespoon grated raw onion
1 tablespoon butter, melted
1 cup grated sharp cheddar
salt and pepper
Preheat oven to 400°F. Place tomatoes cut side up on a large baking sheet lined with aluminum foil. Sprinkle with 1 tsp salt, pepper, and olive oil. Wrap unpeeled garlic cloves in aluminum foil and add the foil packet to the baking sheet. Roast until tomatoes are brown and tender, about an hour. Cool slightly.
Note: I omitted the thyme because I’m not a fan of the herb. Secondly, this soup can be made ahead of time and reheated before the “lid” portion of the recipe.
Preheat oven to 350°F. Re-foil your large baking sheet and place four oven-proof soup bowls on top. Stir grated onion into warm soup. Ladle evenly into the four bowls. Toast bread slices until golden brown. Brush one side of bread evenly with butter. Place bread in bowl, buttered side up.
Lastly, sprinkle the grated cheddar generously over top (I used a heaping 1/4 cup per bowl). Bake 15-20 minutes, until cheese is bubbling and brown at edges. I baked mine for 20 minutes and then broiled the tops for about 3 minutes. Be careful when lifting the tray in and out of your oven– it’s heavy!
This was an absolute hit. The roasted tomatoes and roasted garlic create a deliciously flavorful soup. The bread is crusty on the edges and soaks up the soup perfectly. The broiled cheddar is just icing on the cake.
Source: Smitten Kitchen