Seriously the Easiest Roasted Tomato Soup you’ll ever make! Juicy cherry tomatoes roast with loads of garlic, onion, & pepper, drawing out their natural sweet & savoury flavour. From there, simply blend them into the creamiest roasted tomato basil soup and top with delicious brioche grilled cheese croutons.
Ensure the oven rack is positioned in the upper third of the oven, then preheat oven to 375ºF
Prepare Grilled Cheese
Butter the outside of the bread, then add the grated cheese to the middle of the bread.
Place the prepared sandwich onto a sheet pan and continue the process until you’ve finished preparing all the sandwiches for baking.
Place the sheet pan with grilled cheese in the oven. Bake for 3-4 minutes, then flip. And continue baking for 3-4 minutes. Remove from the oven as soon as golden.
Allow the grilled cheese to cool off, then cut them into 1 inch cubed bites. If you cut the grilled cheese before it’s cooled, it’ll flatten the bread.
Once you have cut the grilled cheese into cubes, place them back onto the baking sheet, cover with a clean tea towel, and set a side.
Bake the Vegetables
Increase the heat of the oven to 425ºF.
Meanwhile, place the tomatoes, red pepper, and onion on the sheet pan.
Cut the tips off the head of garlic and place them on the sheet pan with the other vegetables. Drizzle the olive oil evenly over the veggies, then sprinkle with salt and toss everything together with your hands
Roast the veggies for 40 minutes, until the veggies look shrivelled and the skins start to blister. Remove from the oven.
Once the vegetables have been removed from the oven, turn off the heat, wait 5 minutes, then place the grilled cheese croutons back into the oven. The croutons will become crispy, and the cheese will melt again from the residual heat.
Prepare Soup Base
Add the broth and tomato paste to a Dutch oven. Whisk to combine the broth and paste. Over medium-high heat, bring the broth to a slight boil. Once the broth is warm, add the roasted tomatoes, onions, red pepper, basil and squeeze the roasted garlic out of its skin.
Use an immersion blender to puree the ingredients into a blended soup (there will be little texture in the soup). You could use a high-speed blender instead of an immersion blender for a smoother soup.
Finally, stir in the cream, parmesan cheese and balsamic vinegar. Then simmer for 5 minutes.
Taste the soup and adjust the salt, if needed.
Spoon the soup into a bowl(s). Add a few grilled cheese croutons to the top of the soup. Garnish with extra chopped basil, if desired.
For Vegetable broth/stock: I used two teaspoons of better than bouillon vegetable stock. You can also use chicken stock or bouillon cubes for this recipe and still receive great results.