Fire-Roasted Tomato Basil Soup with Grilled Cheese Croutons

July 31, 2013

Fire Roasted Tomato Basil Soup with Grilled Cheese Croutons

It predictably happens every season. There is at least one fruit/vegetable that I latch onto, clutching, clinging, stifling.

This year, this season, is the almighty tomato.

Heirloom Tomatoes

Perhaps it is the beautiful heirloom varieties that I am able to get my hands on at the Riverside Farmer’s Market with their array of colors that challenges the most vivid of rainbows.

Heirloom Tomatoes

Perhaps it is rooted in something deeper, like my Grandfather’s love of his garden. He had Polish, Heartland, and many other varieties of tomato. He gave me some of his seeds, that are planted in my own garden now. They have yet to produce fruit, but I am hopeful!

Fire Roasted Tomato Basil Soup with Grilled Cheese Croutons

Grandpa’s garden was his baby, and I want nothing more than to continue that love of the Earth, and the soil, and the home-grown fruits and vegetables that are left to produce naturally. I want to find comfort in making his spirit proud.

When a dish is made with this deep love for family and gratefulness for the bounty of the earth, it turns out really, really great. That’s the one ingredient in this soup that cannot be bought.

Fire Roasted Tomato Basil Soup with Grilled Cheese Croutons

Fire-Roasted Tomato Basil Soup with Grilled Cheese Croutons
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1.5 Cups
  • Calories: 289
  • Fat: 11.1
  • Saturated fat: 3.4
  • Carbohydrates: 40.9
  • Sugar: 12.9
  • Sodium: 1118.4
  • Fiber: 6.7
  • Protein: 9.5
  • Cholesterol: 12.4
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A simple, easy soup with love and gratitude as the main ingredients!
Ingredients
For The Soup
  • 3 Pounds Tomatoes, halved
  • 1 Medium Onion, sliced
  • 3 Cloves Garlic, roughly chopped
  • 1 Tablespoon Extra Virgin Olive Oil + more for spraying
  • ¼ Cup Fresh Basil
  • 1 Teaspoon Sea Salt, divided
  • 2 Cups Vegetable Stock
For The Grilled Cheese
  • 4 Slices of Bread (I used two Whole Wheat Hamburger Buns, sliced in half)
  • 2 Slices of Cheese (your choice, I used Pepper Jack)
  • 1 Tablespoon Butter
Instructions
For The Soup
  1. Turn your oven on broiler mode, and line a baking sheet with aluminum foil.
  2. Spray the sheet with olive oil, and arrange the tomatoes, cut side up. Spray the tomatoes with olive oil, then sprinkle with a half teaspoon Sea Salt.
  3. Place the tomatoes underneath the broiler, and keep a watchful eye on them after 10 minutes. You want them to brown a bit on the tops, which took me about 30 minutes.
  4. While the tomatoes are fire-roasting, heat a skillet over medium heat, adding the olive oil and onions. Stir occasionally, making sure the onions don't scorch. After about 25 minutes, they should be caramelized.
  5. Add in the garlic and cook for 2 minutes more.
  6. Place the roasted tomatoes, onion mixture, basil, remaining ½ teaspoon salt, and vegetable stock into a blender, and blend until very smooth.
For The Grilled Cheese
  1. Return the onion pan to medium-high heat.
  2. Butter one side of each slice of bread, place the cheese slice on one, and top with the other, butter facing outwards.
  3. Place the cheese sandwiches in the skillet, and cook unitl the bread is a nice golden brown and the cheese is melted.
  4. Remove to a cutting board to cool.
  5. Portion the soup into four bowls.
  6. When the sandwiches are cool enough to handle, slice into square croutons.
  7. Top the soup with the croutons and serve!

 

9 Comments

  1. Chris
    August 1, 2013 at 9:20 am (1 year ago)

    Congratulations! Your dedication to providing healthy recipes to others has gotten our attention. We like your awesomeness and invite you to share your culinary creations on our new recipe index site dedicated to recipes such as these, which help to promote health and longevity. For more information please visit our site: http://www.healthyrecipeverified.com .

    Reply
  2. Paige Zee (@tarotandtea)
    August 3, 2013 at 2:08 am (1 year ago)

    Natalie, this is super magickal! I love it. Love and good intentions certainly cannot be bought from a grocery store, no sirree bob.

    I think this is a recipe I could actually try my hand at. It’s got so many of my favorite magick foodstuffs! (how can you go wrong with garlic and basil?! also, cheese and bread?!?!) YUM!
    Paige Zee (@tarotandtea) recently posted..Words! Like A Good Book, I Can’t Put This Day BackMy Profile

    Reply
    • Natalie Wiser-Orozco
      August 5, 2013 at 10:06 pm (1 year ago)

      Garlic, basil, and tomatoes are my FAVORITE food combination!!! Paige, let me know how you like it when you try it!!

      Reply
  3. Nathan
    August 21, 2013 at 6:45 pm (1 year ago)

    hey! tomato pics are crazy. loving the beaded water on the wholes, and the full-on tomato love in the cuts. btw re: previous post i had the same reaction as you to the martha stewart [gag] cover. i took a pic of it in its rack in line at the grocery store. maybe i’m a fan after all….. [gag] I may have to run that one myself, will give you props for stepping up first
    Nathan recently posted..Ancho Rubbed Skirt Steak with Limed Avocado Smash and Grilled Corn SalsaMy Profile

    Reply

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