Roasted Tomato Soup with Grilled Cheese Croutons
Tomato soup has always held a spot in my heart. It’s one of those comfort food with memories that link back to childhood. And Roasted Tomato Soup has found a new spot in my heart, snuggled right in next to that old childhood favorite.
Grilled cheese and tomato soup on cold winters day when we would be lucky enough to get an early release from school. It was like playing hooky.
This tomato soup is to traditional tomato soup the way our Gourmet Grilled Cheese sandwiches are to a quick slice of Kraft singles between two slices of Wonder bread. Not saying the original isn’t phenomenal, because it always will be…but the grown-up twist on foodie perfect speaks for itself.
Roasted Tomato Soup is Fresh and Delicious
With garden-fresh tomatoes in abundance, summer and fall are ideal times to enjoy this quick and easy roasted yellow tomato soup. What I love most about this recipe is that although its an amped up version of its predecessor, it still doesn’t take a lot of time to make this homemade creation from scratch.
Yes it does take more time than opening up a can of a childhood favorite, but the layers of flavor in this exquisite recipe make it more than enough reason to indulge in a little fun in the kitchen.
This recipe is versatile enough to be enjoyed on warm summer days or cool fall evenings, depending on how you serve it. Following are two variations – a lighter presentation for warm summer days and another for when you’re craving something a little heartier.
For a nicer look, use tomatoes of the same color. If you mix yellow and red tomatoes, the end result is a strange, not-found-in-nature hue that isn’t very appetizing. Also, slow roasting your tomatoes will bring out their natural sweetness. However, the browning that occurs during this process will create a darker soup than using raw tomatoes.