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Creamy Roasted Garlic Tomato Soup with Crispy Grilled Cheese Croutons

creamy roasted garlic tomato soup - featured image
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This creamy roasted garlic tomato soup features deep, sweet roasted tomato flavor and crispy grilled cheese croutons that stay crunchy even in the soup. It’s a comforting, impressive meal that comes together with simple ingredients and smart shortcuts.

Ingredients

Scale
  • 1 head of garlic
  • 2 cans (28 ounces each) whole peeled tomatoes (preferably San Marzano)
  • 1 medium yellow onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (optional)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 4 slices sturdy bread (sourdough, ciabatta, or country loaf)
  • 4 tablespoons unsalted butter, softened
  • 4 ounces sharp cheddar cheese, grated
  • Fresh basil leaves, chiffonade (for garnish, optional)
  • Extra grated Parmesan or pecorino (for garnish, optional)
  • A drizzle of good olive oil or balsamic glaze (for garnish, optional)

Instructions

  1. Roast the garlic: Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap tightly in foil, and roast for 35-40 minutes until soft and golden. Let cool, then squeeze out the roasted garlic cloves. Set aside.
  2. Sauté the onion: While garlic roasts, heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until translucent and starting to brown.
  3. Add tomatoes and seasonings: Pour in both cans of whole tomatoes with their juice. Break them up with a wooden spoon. Add dried oregano, red pepper flakes (if using), and a generous pinch of salt and black pepper. Stir in roasted garlic cloves. Bring to a gentle simmer, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
  4. Blend until smooth: Remove pot from heat. Use an immersion blender to purée the soup until completely smooth. If using a regular blender, let soup cool for 10 minutes first, then blend in batches. Return blended soup to pot.
  5. Finish with cream and butter: Stir in heavy cream and butter. Taste and adjust seasoning with more salt and pepper if needed. Keep warm over low heat while making croutons. If too thick, stir in a splash of broth or water.
  6. Make the grilled cheese croutons: Heat a large skillet or griddle over medium heat. Spread softened butter on one side of each bread slice. Place bread buttered-side down on a plate. Divide grated cheese evenly between two slices, then top with remaining two slices, buttered-side up. Cook sandwiches for 3-4 minutes per side until golden brown and cheese is melted. Press down gently with a spatula. Transfer to a cutting board, let rest 1 minute, then cut into 1-inch cubes.
  7. Serve immediately: Ladle soup into bowls. Top generously with grilled cheese croutons. Garnish with fresh basil, extra Parmesan, or a drizzle of olive oil if desired. Serve right away while croutons are still crispy.

Notes

Don’t skip roasting the garlic; raw garlic will give a harsh flavor. Use whole tomatoes, not crushed, for better flavor. Blend carefully to avoid splattering hot soup. Toast croutons just before serving for best crunch. Season in layers, adding salt at each stage. The soup is even better the next day.

Nutrition

Keywords: tomato soup, roasted garlic, grilled cheese croutons, creamy soup, comfort food, vegetarian

Find it online: https://evabakery.com/creamy-roasted-garlic-tomato-soup-with-crispy-grilled-cheese-croutons/