tomato soup & grilled cheese croutons

DALS  posted a favorite Steve Jobs quote, “stay hungry, stay foolish.”

I need comfort food today, how about you?

Before you think you only have time to open a can of tomato soup, please see how easy comfort food without guilt can be.

 

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Simply cut up tomatoes and an onion or two.  Add salt & pepper, olive oil and sprigs of thyme and roast with garlic for nearly an hour.

 

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Don’t let this subpar photograph show you anything other than succulent roasted tomatoes tinged with smokiness and seeped in juices.   Confession:  I roasted these tomatoes so they wouldn’t turn bad while I went on vacation.  I made the soup many days later.

 

mini grilled cheese afloat

 

The grilled cheese croutons we’re my foolish way to push up a smile. Grilled cheese dipped in tomato soup may be one of my most treasured food bites. Making the ooey gooey sandwich into a diet size crouton, offers all the pleasure without the sin.

 

[recipe]

roasted tomato soup & grilled cheese croutons

preptime: 10 minutes before roasting, 10 minutes after   serves 4-5

baketime:  45-50 minutes

5 lbs ripe tomatoes

1 onion (I used sweet)

1/2 head of garlic

olive oil

1 quart chicken stock

1/8-1/4 c heavy cream

1 t sugar

salt & pepper to taste

thyme sprigs (optional)

  1. Preheat oven to 450º. Line a large roasting pan/cookie sheet with foil.
  2. Cut tomatoes into quarters or sixths if larger.  Cut onion in half.
  3. Place tomatoes, onions & thyme on roasting pan.
  4. Wrap 1/2 garlic head (sliced horizontally) in foil and add to the pan.
  5. Drizzle olive oil over; add generous amounts of salt & pepper. Mix with hands to coat vegetables.
  6. Roast for 45-50 minutes until beginning to brown or char.
  7. Add roasted tomatoes and all the juices to heavy bottom pot with chicken stock and sugar.  Squeeze garlic pulp from its skins into the pot.
  8. After heated through and the chicken stock and tomatoes have begun to merge flavors, ladle half the mixture into a blender.  Blend thoroughly and at high speed to make sure the seeds and skins are completely broken down.
  9. Pour this first mixture into a bowl and repeat the process with the second batch of tomatoes.
  10. Return both blended batches to the pan and heat.
  11. Add the cream.
  12. Taste and adjust seasonings.
Serving:  Top with mini grilled cheese croutons which you make the same as you would a grilled cheese, but slice down with a bread knife.  You can grill these ahead of time and then pop in the microwave to make the cheese gooey again.
crunchtimewarp: (faster version)
  • Saute chopped onions and garlic in olive oil.  Add two large cans of chopped tomatoes.  Follow recipe after roasting, but adjust stock and cream to the consistency you like.
  • Roast tomatoes and vegetables ahead of time and assemble the soup for dinner.
  • Make a big double batch and freeze the other half.
Recipe provided by your friends at crunchtimefood.com

7 Comments

  1. marla says Nov 20th 2011 7:47 pm

    Love this recipe. Linking back to this in my next post :) The croutons are a great idea!

    • Sherri says Nov 20th 2011 11:24 pm

      Thank Marla. Enjoy especially on a cool fall day.

  2. ann marie says Dec 11th 2011 5:04 pm

    This recipe was delicious! I also roasted green peppers since I wanted to use up some before they went bad. This is definitely a keeper recipe in my house. How long can it last in the freezer?

    • Sherri says Dec 14th 2011 9:50 pm

      Great idea Ann Marie. I imagine the peppers added a nice layer to the flavors. I’ll have to try next time.

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