This Roasted Tomato Basil Soup is easy to make, and we topped it with grilled cheese croutons just for fun! A simple dinner that kids will love!
| Cook Time: | 75 min |
| Prep Time: | 5 min |
| Total Time: | 80 min |
| Category: | Soups and Stews |
| Cuisine: | American |
| Yield: | Servings: 6 -8 |
Preparation
1. Roast the tomatoes:
3. Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil.
4. 8-12 Tomatoes,Olive Oil
5. Drizzle the tomatoes with olive oil and toss to coat.
6. Olive Oil
7. Sprinkle evenly with kosher salt and black pepper.
8. Salt and Pepper
9. Roast at 425F for 20-40 minutes or until shriveled and soft.
10. Remove from the oven.
11. Make the soup:
12. Let tomatoes 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.
13. Drizzle about 2 teaspoons of olive oil in a large sauce pot.
14. 2 teaspoons Olive Oil
15. Heat over medium high heat until shimmering.
17. Add the garlic and onions, turn down to medium and stir frequently.
18. 2 Tablespoons Onion,2 Cloves Garlic
19. Allow to cook until fragrant, about 30 seconds.
20. Add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.
21. 3 Cups Roasted Tomato Puree,1 Cup Tomato Juice,1 teaspoon Salt,1 Tablespoon Dark Brown Sugar,1 Cup Chicken Broth,Pepper
22. Stir and then allow to come to a boil.
23. Boil for 10 minutes and turn down to a simmer.
24. Add the cream and simmer for 10-15 minutes.
25. 1 Cup Heavy Cream
26. Make the grilled cheese croutons:
27. 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)
28. Baguette,Butter,Fresh Mozzarella Cheese
29. Remove to a cutting board and chop into 1/2 to 1-inch squares.
30. Fill a bowl with soup, fresh basil and mini grilled cheese croutons. Enjoy!
3. Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil.
4. 8-12 Tomatoes,Olive Oil
5. Drizzle the tomatoes with olive oil and toss to coat.
6. Olive Oil
7. Sprinkle evenly with kosher salt and black pepper.
8. Salt and Pepper
9. Roast at 425F for 20-40 minutes or until shriveled and soft.
10. Remove from the oven.
11. Make the soup:
12. Let tomatoes 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.
13. Drizzle about 2 teaspoons of olive oil in a large sauce pot.
14. 2 teaspoons Olive Oil
15. Heat over medium high heat until shimmering.
17. Add the garlic and onions, turn down to medium and stir frequently.
18. 2 Tablespoons Onion,2 Cloves Garlic
19. Allow to cook until fragrant, about 30 seconds.
20. Add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.
21. 3 Cups Roasted Tomato Puree,1 Cup Tomato Juice,1 teaspoon Salt,1 Tablespoon Dark Brown Sugar,1 Cup Chicken Broth,Pepper
22. Stir and then allow to come to a boil.
23. Boil for 10 minutes and turn down to a simmer.
24. Add the cream and simmer for 10-15 minutes.
25. 1 Cup Heavy Cream
26. Make the grilled cheese croutons:
27. 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)
28. Baguette,Butter,Fresh Mozzarella Cheese
29. Remove to a cutting board and chop into 1/2 to 1-inch squares.
30. Fill a bowl with soup, fresh basil and mini grilled cheese croutons. Enjoy!
Ingredients
* Soup:
* 2 teaspoons Olive Oil
* 2 Tablespoons Onion, chopped
* 2 Cloves Garlic, minced
* 3 Cups Roasted Tomato Puree, (from the above; place in a blender and puree until desired texture)
* 1 Cup Tomato Juice, from roasting, seeds strained out
* 1 teaspoon Salt
* Pepper
* 1 Tablespoon Dark Brown Sugar
* 1 Cup Chicken Broth
* 1 Cup Heavy Cream
* 1 Tablespoon Fresh Basil, chopped
* Grilled Cheese Croutons:
* Baguette, sliced into crostinis
* Fresh Mozzarella Cheese
* Butter
* 2 teaspoons Olive Oil
* 2 Tablespoons Onion, chopped
* 2 Cloves Garlic, minced
* 3 Cups Roasted Tomato Puree, (from the above; place in a blender and puree until desired texture)
* 1 Cup Tomato Juice, from roasting, seeds strained out
* 1 teaspoon Salt
* Pepper
* 1 Tablespoon Dark Brown Sugar
* 1 Cup Chicken Broth
* 1 Cup Heavy Cream
* 1 Tablespoon Fresh Basil, chopped
* Grilled Cheese Croutons:
* Baguette, sliced into crostinis
* Fresh Mozzarella Cheese
* Butter
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