roasted tomato soup with broiled cheddar crouton ⋘

Adapted from roasted tomato soup with broiled cheddar.




To Buy


  1. Croasely grate cheese
  2. Preheat over to 400°F
  3. Line half sheet with aluminum foil
  4. Rinse tomatoes, cut in half lengthwise, and place on half sheet
  5. Sprinkle tomatoes with salt and pepper
  6. Drizzle tomatoes with EVOO
  7. Wrap 4 to 8 garlic cloves in foil packet and add to sheet
  8. Slice four thick slices from bread loaf



  1. Roast tomatoes and garlic for ~1 hour, until tomatoes are brown and tender
  2. Remove from oven and let cool slightly
  3. Unwrap garlic and peel cloves
  4. Transfer cloves, tomatoes, and accumulated juices to pot
  5. Use immersion blender to render tomatoes to a chunky puree
  6. Add 1t finely chopped fresh thyme or 0.25t dried thyme, 0.25t crushed red pepper, and 4C chicken stock to pot
  7. Bring to a boil
  8. Reduce to a simmer and cook, uncovered, for ~25 minutes
  9. Remove from heat and adjust seasoning to taste

Cheddar “lid”

  1. Butter bread on one side
  2. Preheat oven to 350°F
  3. Arrange four ovenproof bowls on foil-lined quarter sheet
  4. Fill bowls with soup
  5. Float bread buttered-side up in soup
  6. Generously cover soup and bread with grated cheese
  7. Bake for 15 to 20 minutes until cheese is bubbling and brown at the edges