Roasted Tomato Soup with Grilled Cheese Croutons: A Comfort Food Classic

Ingredients

• 2 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• to taste salt and pepper
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• for garnish fresh basil leaves
• 4 slices bread (your choice)
• 4 slices cheese (cheddar, mozzarella, or a blend)

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, arrange the halved tomatoes, chopped onion, and peeled garlic cloves. Drizzle them with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are caramelized and slightly charred.
4. Remove the roasted vegetables from the oven and let them cool slightly. Then, transfer to a blender, add vegetable broth and balsamic vinegar, and blend until smooth. If you prefer your soup chunky, pulse it a few times to achieve your desired texture.
5. Pour the blended soup into a pot and bring to a gentle simmer over medium heat. Adjust seasoning with salt and pepper if needed.
6. While the soup simmers, prepare the grilled cheese croutons. Heat a skillet over medium heat, and butter one side of each slice of bread. Place the buttered side down in the skillet, and place a slice of cheese on each piece of bread. Cook until golden brown, then flip and cook until the cheese is melted.
7. Remove the grilled cheese sandwiches from the skillet, let them cool briefly, then cut them into bite-sized croutons.
8. Serve the hot soup in bowls, topped with grilled cheese croutons, and garnish with fresh basil leaves.