Slow Roasted Tomato Soup with Tiny Grilled Cheese
This classic combo goes to a new level with sweet and savory slow roasted tomatoes puréed into a rich soup. Then, it's topped off with maybe the best croutons there are; tiny grilled cheese! This simple, yet elegant recipe makes a nutritious, lycopene-rich dish and a fun winter cooking project to share with others.
Dietary: vegetarian
Servings: 3
Total prep time: 2.5 hours
Grilled cheese
6 small slices whole grain bread
3 oz. cheddar cheese, sliced or shredded
Pan spray
Ingredients
Soup
9 medium tomatoes, on the vine preferred
1 tbs. + 1 tsp. olive oil
1/2 tsp. black pepper
1/2 tsp. kosher salt
1/2 tsp. red wine vinegar
Directions
Heat oven to 325ºF (163ºC).
Slice tomatoes in half crosswise and place cut side up on a greased baking sheet. Season with 1 tbs. of the olive oil and the salt and pepper.
Slow cook in the oven for 2 hours, until tomatoes are shrunken, a little shriveled and very fragrant. Let cool enough to handle.
Peel off tomato skin and remove the cores. Place the pulp in a large bowl or container with high sides.
Add the remaining 1 tsp. olive oil and the red wine vinegar. Use a hand/stick blender to purée until very smooth. This can also be done in a blender. The longer it is puréed, the more light in color it will become as air is incorporated. Taste and adjust seasoning if needed.
Heat a large skillet on medium heat. When hot, spray with pan spray. Place 3 slices of bread in the pan and top each with 1 oz. of cheddar cheese. Top each with another slice of bread. Cook until golden on the bottom, then flip and repeat. Continue cooking until bread is well toasted and cheese is melty.
Cut grilled cheese into 1/2" squares and use to top the tomato soup.