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Roasted Tomato Soup

The classic comfort food pairing of tomato soup and grilled cheese gets a modern update.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: comfort food, grilled cheese, soup, tomato
Servings: 4 people

Equipment

  • 1 food processor or high-speed blender, or stick blender
  • 1 Sheet pan
  • Aluminum foil
  • 1 Large soup pot
  • 4 Oven-safe soup bowls

Ingredients

  • 1.25 kg Fresh plum tomatoes Sliced in half, lengthwise
  • 2 tbsp olive oil Divided
  • 3 cloves garlic
  • salt & pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 4 cups chicken stock or 1 litre
  • 1 cup Gruyere cheese grated
  • 4 slices rustic bread

Instructions

  • Preheat oven to 400°F. Place tomatoes, cut side up, on a baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Wrap garlic cloves in aluminum foil and drizzle with the other tablespoon of olive oil. Place on the same baking sheet. Roast until tomatoes are soft and slightly browned, about 1 hour. The tomatoes should look collapsed and slightly charred on the edges.
  • Remove garlic from foil. In a food processor, process the tomatoes and any remaining liquid, with the garlic for just a few pulses so it's still a little chunky.
  • In a large pot, combine thyme leaves, red pepper flakes, chicken stock and processed tomatoes and bring to a boil. Reduce heat to low and gently simmer, stirring occasionally, for another 30 minutes.
  • To serve, fill small bowls with soup. Place a slice of bread on top of each bowl, and mound grated cheese on top. Broil until cheese is melted and bubbling.

Notes

Did you make this Roasted Tomato Soup recipe? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.