Roasted Tomato Soup w/ Grilled-Cheese Croutons

Roasted Tomato Soup w/ Grilled-Cheese Croutons



6 c. (3 pints) cherry or grape tomatoes

3 T. olive oil

1 t. salt

1/2 t. pepper

2 T. butter

4 garlic cloves, minced

1 c. chopped onion

1 28oz can diced tomatoes

4 c. chicken broth

1/2 t. thyme

1 c. whipping cream



Heat oven to 400 degrees. In large bowl, combine cherry/grape tomatoes, 2 T. olive oil and salt & pepper. Toss to coat evenly and spread them in a single layer in baking sheet. Roast the tomatoes until they are shriveled w/ brown spots, about 35-45 minutes.



In a large pot, heat the butter and 1 T. olive oil over medium heat. Add the garlic & onion and saute until softened, about 6 minutes. Add the canned tomatoes w/ their juice, broth, thyme and roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil then reduce the heat and simmer, partially covered, for 40 minutes.



Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper as needed. Garnish with Grilled-Cheese Croutons. Makes about 10 cups.





Grilled-Cheese Croutons



1/4 c. butter, softened

1/4 t. thyme

6 thin slices of bread

3 oz. Cheddar, thinly sliced



Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in a pan, buttered side down. Top w/ the cheese, then with the remaining 3 slices, buttered side up. Cook, turning once, until toasted on both sides, 3-5 minutes per side. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1 inch squares. makes about 60 croûtons.