Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons

5.0(5)

by Rachael Ray·published 2015-06-07

Open original recipe

Servings

4 servings

Total time

—

Calories / serving

502 kcal

Ingredients (14)

serves

2 onions, peeled and sliced into thin wedgesonion
EVOO, for liberal drizzlingolive-oil
2 tablespoons fresh thyme leavesthyme
Salt and freshly ground black peppersalt-and-pepper
2 heads garlic, ends trimmed to expose clovesgarlic
2 large sweet red pepperspepper
2 cups chicken stockchicken-stock
One 28- to 32-ounce can fire roasted tomatoestomato
2 cups passata or tomato sauce
1 1/2 teaspoons dried herbes de Provence, half a palmfulherbes-de-provence
A few leaves fresh basil, tornbasil
Softened butterbutter
4 slices white breadbread
4 ounces Gruyere cheese, thinly slicedgruyere

Instructions (7 steps)

01Preheat the oven to 425 degrees F.
02For the soup:
03Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.

Pantry check

05Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.

07To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.