Fresh tomato soup and grilled cheese croutons = a perfect combination! This tasty Roasted Yellow Tomato Soup With Grilled Cheese Croutons is quick and easy to prepare, making it a perfect fall recipe.
Roasted Yellow Tomato Soup with Grilled Cheese Croutons
I don’t know about you, but when I think of grilled cheese one of the first things I think about is tomato soup. Grilled cheese and tomato soup just go together perfectly. What could go better with a fresh tomato soup then some freshly baked grilled cheese croutons! This tasty soup is quick and easy to prepare, making it a perfect fall recipe. Here’s instructions how to make it.
For the best appearance, use tomatoes of the same color because mixing reds and yellows will result in a strange and unnatural color. Slow roasting your tomatoes will bring out their natural sweetness. However, the browning that occurs during this process will create a darker soup than using raw tomatoes.
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- baking sheet
- parchment paper
- blender or food processor
OXO Good Grips 10-1/2-Inch x 14.5-Inch Utility Cutting BoardNordicware Natural Aluminum Baker’s Half Sheet (2 Pack)Kirkland Signature Nonstick Parchment Paper, 205 sqftT-fal 3Qt Nonstick Sauce Pan with LidHamilton Beach 10-Cup Food Processor, with Bowl ScraperHamilton Beach Power Elite Multi-Function Blender with Glass Jar
- ripe yellow tomatoes, approximately 2 pounds
- 1 tbsp garlic powder
- 1/2 cup chicken or vegetable stock
- 1 large bunch fresh basil, washed and patted dry, plus additional sprigs for garnish
- 1 medium yellow onion, peeled and cut into quarters.
- 2 stalks celery, washed and cut into chunks
- 2 large (or 3 small) cloves fresh garlic, peeled
- 1 tbsp ground cumin
- 3 tbsp heavy whipping cream, room temperature or slightly warmed
- sea salt and fresh cracked black pepper, to taste
- 2 slices sourdough bread, crusts removed
- 1 T. melted butter
- 3 oz. Brie cheese, crust removed, cut into thin slices
Preheat the oven to 300 f.
To prepare the soup, slice yellow tomatoes into 1/2 inch slices and place them onto a baking sheet lined with parchment paper. Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper and garlic powder.
Place the baking sheet into the oven and roast for approximately 2 hours or until the tomatoes are browned around the edges.
Remove the crust from 2 slices of sourdough bread. Cut each slice into 4 equal-sized rectangles and brush one side with melted butter. Place the buttered side down on a heated grill pan until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks are facing up and top with a slice of Brie.
Place the grill pan under a broiler right before you’re ready to serve the soup and heat for approximately 2 minutes, or until the Brie is soft and starting to melt. Don’t leave under too long or all the Brie will run off the bread base.
Now it’s time to finish making the soup.
Once the tomatoes are done roasting, remove them from oven and let them cool off a litte.
Add roasted tomato slices to high-powered blender or food-processor, along with stock, basil, onion, celery, garlic, cumin, warmed heavy cream (warmed to prevent curdling), salt and pepper. Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional chicken or vegetable stock, 1 tablespoon at a time, and re-blend to achieve desired consistency.
To serve, top with either roasted radishes or the grilled cheese croutons and sprig of fresh basil.