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Roasted Tomato and Garlic Soup with Grilled Cheese Croutons https://www.metro.ca/userfiles/image/recipes/soupe-de-tomates-et-ail-rotis-et-ses-croutons-au-fromage-fondant-10218.jpg PT20M PT30M PT50M
Pre­heat oven to 400°F (200°C).In baking dish, arrange tomatoes and garlic­.Add olive oil, salt and pepper.Roast for one hour, stirring occasionally.Remove dish from oven and cool.Place 2 Tbsp. (30 mL) of butter in saucepan over medium heat.Add onion and rosemary and sauté.Add broth and tomato mixture to pan.Cover and allow to simmer for about 20 to 25 minutes, stirring occasionally.Working in batches, transfer soup into a food processor and return to saucepan.In frying pan, melt 1 Tbsp. (15 mL) of butter over low heat.Add flour until blended.Add to soup and season with salt and pepper.Butter bread, arrange cheddar cheese and grill sandwich.Remove from pan and slice into small pieces.Place grilled cheese cubes on top of each serving of soup.
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Roasted Tomato and Garlic Soup with Grilled Cheese Croutons

Roasted Tomato and Garlic Soup with Grilled Cheese Croutons

Rate this recipe
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6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • roasted tomato and garlic soup

  • 8
    plum tomatoes, halved
  • 6
    clove garlic, peeled
  • 3 Tbsp.
    (45 mL)
    olive oil

  • sprinkle of sea salt
  • 3 Tbsp.
    (45 mL)
    butter, divided
  • 1/2 cup
    (125 mL)
    sweet onion, chopped
  • 4 cups
    (1 L)
    vegetable broth
  • 2 tsp.
    (10 mL)
    fresh rosemary
  • 1 Tbsp.
    (15 mL)
    spelt flour
  • grilled cheese croutons

  • 2
    slices of multi-grain bread
  • 6
    thin slices cheddar cheese
  • 1 Tbsp.
    (15 mL)
    butter
Imprimer ma sélection

Preparation

Pre­heat oven to 400°F (200°C).

In baking dish, arrange tomatoes and garlic­.

Add olive oil, salt and pepper.

Roast for one hour, stirring occasionally.

Remove dish from oven and cool.

Place 2 Tbsp. (30 mL) of butter in saucepan over medium heat.

Add onion and rosemary and sauté.

Add broth and tomato mixture to pan.

Cover and allow to simmer for about 20 to 25 minutes, stirring occasionally.

Working in batches, transfer soup into a food processor and return to saucepan.

In frying pan, melt 1 Tbsp. (15 mL) of butter over low heat.

Add flour until blended.

Add to soup and season with salt and pepper.

Butter bread, arrange cheddar cheese and grill sandwich.

Remove from pan and slice into small pieces.

Place grilled cheese cubes on top of each serving of soup.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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