Tomato Soup with Grilled Cheese Croutons
With winter upon us, the Buffett’s stay warm with this rich tomato soup.
8-12 Tomatoes, chopped in quarters (depending on the size is how many you’ll need) 2 Cloves of Garlic, minced 2 Teaspoons Olive Oil 2 Tablespoons Onion 3 Cups Roasted Tomato Puree (from the above- place in a blender and puree until desired texture)1 Cup Juice from roasting, seeds strained out 1 Teaspoon Salt Pepper 1 Tablespoon Dark Brown Sugar 1 Cup Chicken Broth1 Cup Heavy Cream 1 Tablespoon Basil, chopped Baguette, sliced into crostinis Fresh Mozarella cheese
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil. Drizzle the tomatoes with olive oil and toss to coat. Sprinkle evenly with kosher salt and black pepper. Roast at 425 for 20-40 minutes or until shriveled and soft.Remove from the oven. Let cool for a few minutes and then place the tomatoes, reserving the juices, into a blender (we use Blendtec) and puree until you have 3 cups. If you come up short just add tomato sauce to reach 3 cups.Drizzle about 2 teaspoons of olive oil in a large sauce pot. Heat over medium high heat until shimmering. Add the garlic and onions, turn down to medium and stir frequently. Allow to cook until fragrant, about 30 seconds. Add the tomato puree, juice, chicken stock, brown sugar, salt and pepper. Stir and then allow to come to a boil. Boil for 10 minutes and turn down to a simmer. Add the cream and simmer for 10-15 minutes.Meanwhile, place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden. (You’re just making little grilled cheeses) Remove to a cutting board and chop into 1/2-1″ squares.Fill a bowl with soup, fresh basil and mini grilled cheese croutons.