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Light Roasted Tomato Basil Soup With a Grilled Cheese Crouton That Changes Everything

This Light Roasted Tomato Basil Soup With a Grilled Cheese Crouton That Changes Everything is a delightful twist on a classic. The sweet roasted tomatoes and aromatic basil create a comforting bowl, topped with crispy grilled cheese croutons that provide a beautiful contrast. It's a dish that embraces warmth, flavors, and textures - perfect for any day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 pounds of ripe tomatoes
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 cups vegetable broth
  • 1/4 cup fresh basil leaves
  • Salt and black pepper to taste
  • 1/2 cup heavy cream optional
  • 4 slices of bread
  • 1 cup shredded cheese like cheddar or mozzarella

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place tomatoes, chopped onions, and garlic on a baking sheet, drizzle with olive oil, and season.
  3. Roast for 25-30 minutes until soft and slightly charred.
  4. Transfer the roasted vegetables to a pot, add broth, and stir in fresh basil leaves.
  5. Simmer for about 10 minutes; add cream if desired, and blend until smooth.
  6. Prepare the grilled cheese croutons while the soup cools slightly.
  7. Cut the grilled cheese into crouton-sized pieces and serve atop the soup.

Notes

For best flavor, use ripe, in-season tomatoes. Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth if it becomes too thick.