This roasted tomato soup recipe starts with roasted tomatoes, onions and garlic. It's full of flavour and with the cute little mini grilled cheese sandwiches on the side, this is perfect simple comfort food.
For best results, always weigh ingredients where a weight is provided
Equipment
An immersion blender or standard blender for liquidising
Instructions
For the Roasted Tomato Soup
Preheat the oven to 200C / 400F / 180C fan forced. Line 2 large baking trays with foil and drizzle over half of the oil.
Cut the tomatoes in half. Peel the onions and chop them in quarters. Cut the top off the head of garlic, leaving the root part intact and the skin on.
Place the tomatoes, onions and garlic, cut side up in a single layer on the baking trays then drizzle with olive oil. Sprinkle over a little salt and pepper. Roast for 40 minutes.
Squeeze the roasted garlic out of the skins - discard the skins. Add the garlic, tomatoes, onions along with the juice from the baking trays to a large pot or dutch oven. Now add the remaining ingredients - chicken stock, sundried tomatoes, tomato paste and herbs.
Bring to a boil and boil for around 2 minutes, then turn off the heat use a stick mixer or blender (see note) to liquidise the ingredients to the desired consistency.
If you like your soup thinner, add a little boiling water or more stock until it's right. Add salt and pepper to taste and set aside while you make the mini grilled cheese.
FOR THE MINI GRILLED CHEESE: Cut 24 thin rounds the bread stick.
Place a slice of cheddar on 12 of the slices, then repeat with the gouda (don’t be shy, make sure to cover the bread with the cheese). Sprinkle with a little pepper, then top with the remaining slices of bread.
While the grill is heating over medium heat, brush the top of each mini sandwich with butter.
Place the sandwiches on the grill butter side down, then place a baking tray with some plates to weight it down a little on top. Grill for 3-4 minutes or until just golden underneath.
Brush the tops with a little more butter, flip the sandwiches, and grill on the other side for another 3-4 minutes until the cheese is melted.
TO SERVE: Pour the soup into serving bowls, and top with a little parsley or fresh basil and maybe even a swirl of heavy cream. Serve the grilled cheese on the side.
Notes
If you can't find Gouda cheese, try using Edam, Monterey Jack, Gruyere, Colby or Havarti.
If using a blender to liquidise the soup; a. Best to do it in two batches. b. Remove the centre from the lid so there is an open hole, then cover with a tea towel. Pulse slowly until enough steam has released to allow it to just blend without splashing up.
Course: Appetizer, Lunch, Main Course, Snack, Starter
Cuisine: American, Italian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.