Thursday, December 08, 2011

Roasted Tomato Soup with Broiled Cheddar

Have you entered my giveaway yet???  If not, follow the directions here.  The giveaway contest will end tomorrow - Friday, December 9th at 11:59 p.m. - so enter now!  Winner will be announced on Saturday, December 10th. 

I never used to like tomato soup - but now it is one of my favorite comfort foods.  I like it best with a grilled cheese sandwich.  But this recipe takes it a step further and puts a grilled cheese right on top of the tomato soup...similar to baked french onion, but with tomato soup.  Delicious. 

Roasting the tomatoes makes them perfect for soup and full of flavor... immersion blender turns the tomatoes into this...

 You can top it with toasted bread...
 Cheese is a very important don't be shy - pile it high!
Broil till bubbly and enjoy! 
Roasted Tomato Soup with Broiled Cheddar 

Serves 4-6
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

4 1-inch slices from a loaf of bread of your choice, toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to food processor or large stock pot and use immersion blender to blend until tomatoes are a chunky puree. Add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top.  Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead (that is what I did), and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

Source: adapted from smitten kitchen

No comments: