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

Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 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. 3

   Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are caramelized and slightly charred.

4. 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. 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. 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. 7

   Remove the grilled cheese sandwiches from the skillet, let them cool briefly, then cut them into bite-sized croutons.

8. 8

   Serve the hot soup in bowls, topped with grilled cheese croutons, and garnish with fresh basil leaves.