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Roasted Tomato Soup with Grilled Cheese Lid

Simply broil an open-faced grilled cheese sandwich on top of a bowl of tomato soup. The only thing left to do was to wait (and wait, and wait) for the slim overlap of tomato season, soup season and a gloomy, rainy week.

Roasted Tomato Soup with Grilled Cheese Lid

Print Grocery List Print Recipe
Serves: 6 Total Time: 2 hours

Ingredients

  • 3 pounds plum tomatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 2 large or 4 small cloves garlic, unpeeled
  • 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
  • 1/4 teaspoon (or more to taste) dried crushed red pepper
  • 4 cups chicken or vegetable stock
  • For the lid:
  • 4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
  • 1 tablespoon grated raw onion
  • 1 cup coarsely grated cheddar (or more to taste)

Instructions

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Notes

Courtesy of Smitten Kitchen

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