Silky Roasted Tomato Soup with Grilled Cheese Soldiers
45 min · Easy
#budget#comfort#kid-friendly#soup#summer
Roasting the tomatoes until their edges blacken is what turns a thin, tinny soup into something velvety and deep. Serve it with buttery cheese toasties cut into soldiers and let everyone dunk — it is the rainy-afternoon lunch that makes the whole house smell like an oven.
Ingredientsfor 4 portions
- 1200 g Tomatoes, halved
- 1 medium Yellow Onion, cut into wedges
- 4 clove Garlic, unpeeled
- 2 tbsp Olive Oil
- 100 ml Heavy Cream
- 3 tbsp Basil
- 6 slice Sourdough Bread
- 120 g Cheddar Cheese, grated
- 2 tbsp Butter, softened
Steps
- Heat the oven to 200 °C. Spread the tomatoes cut-side up on a baking tray with the onion wedges and unpeeled garlic, drizzle with olive oil and season well.
- Roast for 30 minutes, until the tomato edges blacken slightly and the onion softens and colours — that char is where all the depth comes from.
- Squeeze the garlic out of its papery skins into the tray, then blend everything with the basil until completely smooth.
- Pour into a pan, stir in the cream and warm through over low heat. Taste and season — roasted tomatoes need more salt than you expect.
- Butter the bread on the outside, fill with the grated cheddar, and griddle over medium heat for about 3 minutes a side until the cheese runs and the crust is bronzed.
- Slice the toasties into soldiers and serve alongside bowls of hot soup for dunking.
