TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- For the soup:
- Place 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.
- Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
- Cool 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.
- For the grilled cheese croutons:
- To 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.
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Mohamed ELzarka
[email protected]This soup is a keeper! It's going to be a regular in my recipe rotation.
Rashid Aalam
[email protected]I'm definitely going to be making this soup again. It's so easy and delicious.
Tonya Kilgore
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it all up.
Mainza Himoonga
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the roasted vegetables give it a nice boost of flavor.
robert unglenieks
[email protected]I'm not a big fan of tomato soup, but this recipe changed my mind. It's so flavorful and hearty.
Kain Horton
[email protected]This soup is a great way to use up leftover roasted vegetables. I always have a few extra peppers and onions in the fridge, so this is a perfect recipe for me.
Amjad iqbal
[email protected]The Gruyere grilled cheese croutons are a great way to add a little extra flavor and texture to the soup.
Matthew Valenzuela
[email protected]I love that this soup is made with roasted vegetables. It gives it a much more complex flavor than traditional tomato soup.
EDINAH NYAATA
[email protected]This soup is so easy to make and it's perfect for a weeknight meal. I always have the ingredients on hand.
Nasima Islam
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was creamy and flavorful, and the grilled cheese croutons were a great addition.
Meliana De carrois
[email protected]I wasn't sure about the combination of roasted vegetables and Gruyere cheese, but I was pleasantly surprised. The flavors really work well together.
Musaddiq Hahhaa
[email protected]This is my new favorite soup recipe. It's so easy to make and it's always a crowd-pleaser.
Ramim Islam
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor of the roasted vegetables.
Amjid awan
[email protected]This soup was delicious! The roasted peppers, garlic, and onions gave it a rich and flavorful broth. The Gruyere grilled cheese croutons were the perfect finishing touch.