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Description
A rich and creamy tomato basil soup with roasted tomatoes and grilled cheese croutons for a comforting meal.
Ingredients
- 2 lbs ripe tomatoes, halved
- 3 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup fresh basil, chopped
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices bread
- 1 cup shredded cheddar cheese
- 2 tbsp butter
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, and roast for 25 minutes.
- In a pot, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add roasted tomatoes, vegetable broth, basil, salt, and pepper. Simmer for 15 minutes.
- Blend the soup until smooth. Stir in heavy cream.
- For the grilled cheese croutons, butter bread slices and place cheese between them. Cook in a pan until golden and crispy. Cut into cubes.
- Serve soup topped with grilled cheese croutons.
Notes
- Use fresh basil for the best flavor.
- Adjust cream for desired thickness.
- Substitute vegetable broth with chicken broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American