Description
This Roasted Garlic Tomato Soup recipe offers a rich and comforting blend of roasted tomatoes, garlic, and onions, enhanced by Italian herbs and a savory homemade mini grilled cheese on the side. Perfect for a cozy meal, this soup combines slow roasting for deep flavor with creamy texture and a playful twist of melted cheese sandwiches for dipping or accompaniment.
Ingredients
Soup Ingredients
- 1.8 kg fresh ripe tomatoes (4 lb)
- 2 large red onions
- 2 full bulbs garlic (about 120g / 4 oz)
- 2 tablespoons olive oil
- 4 ½ cups chicken stock or vegetable stock (1125 ml)
- ¼ cup tomato paste (60 ml)
- 3 teaspoons mixed Italian herbs
- Salt and pepper to taste
Mini Grilled Cheese Ingredients
- 1 stick French bread or similar
- ¼ cup salted butter (softened, 57g / 2 oz)
- 6 square slices cheddar cheese (not aged or vintage)
- 120 square slices gouda cheese
- Salt and pepper to taste
Garnish
- Baby basil leaves or micro herbs
- Cream or sour cream
- Freshly cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C fan-forced to prepare for roasting the vegetables.
- Prepare Vegetables: Cut the tomatoes in halves or quarters if large, peel and quarter the onions, and trim tops off garlic bulbs keeping skin and roots intact.
- Roast Vegetables: Arrange tomatoes, onions, and garlic with cut side up on baking trays; drizzle olive oil over all, especially garlic. Season with salt and pepper. Roast 45-60 minutes until softened and caramelized around edges.
- Slice Bread: Cut 24 thin slices from the French bread stick. Spread softened butter on one side of each slice.
- Assemble Mini Grilled Cheese: Place half a slice of cheddar cheese on the unbuttered side of 12 bread slices, folding if needed. Add gouda slices on top. Season lightly with salt and pepper and top with remaining bread slices, buttered side out.
- Cook Mini Grilled Cheese: Heat a grill pan over medium heat and cook 4-6 sandwiches at a time. Press down with a small pan or weighted object. Grill each side for 3-4 minutes until golden and cheese melts.
- Prepare Soup Base: Squeeze roasted garlic cloves from skins and discard skins. Combine roasted garlic, tomatoes, onions, and baking juice. Blend in a large pot or dutch oven using an immersion blender or blend half at a time in a traditional blender.
- Add Stock and Season: Add remaining chicken stock, tomato paste, and Italian herbs to the blended vegetables and stir well. Bring the soup to a boil over medium-high heat until heated through.
- Adjust Seasoning: Add salt and pepper to taste, approximately 1 teaspoon salt depending on previous seasoning and stock saltiness.
- Serve: Ladle soup into bowls, garnish with fresh basil leaves and a swirl of cream or sour cream, and freshly cracked black pepper. Serve mini grilled cheese sandwiches on the side.
- Enjoy & Review: Enjoy your comforting meal and consider leaving a comment and rating to share your experience.
Notes
- Roasting time may vary depending on tomato ripeness and oven differences; check vegetables for softening and caramelization.
- The grilled cheese sandwiches use two types of cheese for richness; feel free to adjust cheese types or amounts to preference.
- Using an immersion blender allows for easier blending directly in the pot; if using a traditional blender, blend ingredients in batches.
- You can substitute vegetable stock for a vegetarian option.
- Add cream or sour cream to your soup as desired for extra creaminess.
- Pressing the grilled cheese sandwiches ensures even cooking and melting.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Baking
- Cuisine: Italian-inspired
