Tomato Soup
Canned-tomato comfort that scales from dorm room to dinner party.
Serves
Active25 min
Total60 min
VesselsHEAVY POT + SHEET PAN + SKILLET
Units
Roasted tomatoes, a basil lift, and grilled cheese croutons for a lazy weekend lunch.
Adapted from Roasted Tomato Soup with Grilled Cheese Croutons by Adrianna Adarme · A Cozy Kitchen.
- + canned tomatoes roasted with garlic + olive oil: deeper, rounder flavor
- + fresh basil, blended in: bright herbal lift
- + cream to finish: silkier body, less acidity
- + grilled cheese, cubed into croutons: crisp bites instead of plain toast
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| 2 tbsp butter | cook onion, 5 min · medium, in butter | simmer, 20 min · medium-low | blend smooth, immersion blender, basil goes in now | stir in cream, 2 min · low, off heat, season with pepper | ladle + serve, top with the grilled cheese croutons |
|---|---|---|---|---|---|
| 1 medium yellow onion, finely chopped | |||||
| 3 cans (15 oz each) whole peeled tomatoes, drained, juice reserved | roast tomatoes + garlic, 25 min · 425°f, until blistered | ||||
| 2 cloves garlic, smashed | |||||
| 1 tbsp olive oil | |||||
| 1 tsp salt, plus more to taste | |||||
| 2 1/2 cups water, or reserved tomato juice | |||||
| 1/2 cup fresh basil, loosely packed | |||||
| 1/4 cup heavy cream | |||||
| a few grinds black pepper | |||||
| 4 slices sandwich bread | grill + cube, 3 min per side · butter, cut into croutons | ||||
| 4 oz sharp cheddar, sliced | |||||