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Roasted Tomato Soup with Grilled Cheese Croutons is not just a dish; it’s a nostalgic embrace that many of us seek on a chilly day or when comfort calls. The rich, velvety texture of roasted tomatoes simmered to perfection and paired with crispy grilled cheese croutons creates an irresistible combination that warms both the body and the soul. This recipe encapsulates the essence of comfort food, making it a beloved staple in households around the world.

Roasted Tomato Soup with Grilled Cheese Croutons

Experience the ultimate comfort food with this delicious Roasted Tomato Soup with Grilled Cheese Croutons recipe. Perfect for chilly days, this soup features roasted tomatoes simmered to perfection and topped with crispy grilled cheese croutons for a delightful crunch. Easy to make and packed with flavor, it's a great dish for cozy dinners or gatherings. Click to explore this heartwarming recipe and bring warmth to your table today!
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Ingredients
  

2 lbs ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and pepper to taste

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon sugar (optional, to balance acidity)

4 slices of bread (your choice, sourdough or whole wheat)

4 slices of cheddar cheese (or your favorite cheese)

Fresh basil for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Vegetables: On a baking sheet, place the halved tomatoes, quartered onion, and unpeeled garlic. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for about 25-30 minutes, until the tomatoes are caramelized and slightly charred.

      Blend the Soup: Allow the roasted vegetables to cool slightly, then squeeze the garlic out of its skin. In a blender, combine the roasted tomatoes, onion, garlic, vegetable broth, dried basil, and sugar (if using). Blend until smooth and creamy. Adjust seasoning to taste.

        Prepare the Grilled Cheese Croutons: While the soup is blending, heat a skillet over medium heat. Butter one side of each slice of bread. Place two slices in the skillet, butter side down. Top each with two slices of cheese, then place the other slices of bread on top, butter side up. Cook until golden brown on both sides and the cheese has melted, about 3-4 minutes per side. Remove from the skillet and allow to cool slightly before cutting into bite-sized croutons.

          Serve the Soup: Warm the soup over low heat if needed, then ladle it into bowls. Top each bowl with a handful of grilled cheese croutons.

            Garnish: Finish with a drizzle of olive oil and a sprinkle of fresh basil on top.

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                - Presentation Tips: Serve the soup in rustic bowls, placing grilled cheese croutons on top, and garnishing with basil and a drizzle of olive oil for a beautiful finish. Consider serving with a sprig of fresh basil for added color!