Roasted Tomato Garlic Grilled Cheese Soup…..wow that was a mouth full! This is possibly my best soup yet! So simples and so delicious.
Recipe:
6-7 tomatoes on the vine halved
1 cooking onion peeled and quartered
1 head of garlic oiled and wrapped in foil
Salt and pepper to taste
1 tbs Tomato paste
Fresh basil 4-5 leaves
Cheesy garlic croutons
Gruyère cheese
Instructions:
Preheat oven to 450F
Wash your tomatoes, halve them, remove core, and place on a baking sheet.
Place your quartered and peeled onion on the baking sheet.
Cut the top off of a head of garlic, drizzle with olive oil and wrap in foil and place on baking sheet.
Oil the rest of the veggies and sprinkle with kosher salt and pepper to taste.
Place baking sheet in the oven for 25 mins and remember to flip the vegetables at the half way point.
Grab a large pot and put it on med heat on your stovetop.
Add 2 cups of chicken broth to the pot along with all of the roasted veggies.
Take the garlic out of the foil and squeeze the bulbs out into the pot.
Grab your immersion blender and go to town!!
Add some fresh basil and continue to blend until smooth.
Put your oven on broil (high)
Shred some Gruyère cheese and grab your cheesy garlic croutons and start to build your soup.
Get an oven safe bowl and ladle in some soup. Put some croutons on top along with an unhealthy amount of cheese and bake for about 5 mins or until the cheese is bubbly.
Any immersion blender will do. I use a Vitamix one. Or optionally you can blend it all in your blender.
Enjoy!