On a cool fall day, there’s nothing quite as comforting as a bowl of homemade soup or hearty chowder. With every spoonful, it’s like a big hug in a bowl. The warmth and flavors simply soothe the soul.
In a time crunch, there are some delicious canned soups, but nothing quite takes the place of homemade soup. As it simmers on the stovetop, it perfumes the whole house and gets everyone hungry for dinner. A classic combination is tomato soup with a grilled cheese sandwich, and inevitably, I always dunk my sandwich in my soup. To that end, I make a homemade roasted tomato soup with grilled cheese croutons. It’s buttery and creamy, with only one rule: Never use processed American cheese. Only sharp cheddar will do. For the grilled cheese croutons, simply make a grilled cheese sandwich by buttering both sides of bread, layer with sharp cheddar and saute in a pan until the cheese is hot and bubbly. Slice the sandwich into cubes. To achieve great grill marks, use a grill pan or Panini press.
The tomatoes caramelize while roasting and get a rich depth of flavor, and the onion and garlic compliment the tomatoes in a marriage meant to be. I finish the soup with a dollop of sour cream or a splash of heavy cream and some chopped green onions. It really is Some Kinda Good. This recipe would be great shared in a slow cooker for a tailgate party during football season, or enjoyed at home. Simply prepare the recipe as instructed, then transfer it to a slow cooker to keep warm.
Let’s enjoy the cooler temperatures while they last!
Rebekah Faulk Lingenfelser is a private chef and the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.
Roasted Tomato Soup with Grilled Cheese Croutons
● 1 pound of fresh tomatoes, cut into quarters (about 4 medium size)
● 1 medium onion, sliced
● 3 cloves of fresh garlic, smashed
● ½ cup of cherry tomatoes
● 3 Tablespoons olive oil
● Salt and pepper
● Herbes de Provence (you can also use any combination of dried Italian herbs)
● 2 ½ to 3 cups of chicken broth
● Splash of heavy cream for finishing
● Sour cream, optional
● Green onion, for garnish
Preheat the oven to 450 degrees. Slice medium tomatoes into quarters and cherry tomatoes in half. Spread onto a large baking sheet, along with smashed garlic cloves and onion. Drizzle with olive oil and season well with salt and pepper. Toss everything together using clean hands. Roast for 30 minutes. Once vegetables have roasted, transfer vegetables to a large stockpot set over medium heat. Add chicken broth and season with salt and pepper. Using an immersion blender, pulse vegetables to desired consistency. If you do not have an immersion blender, you can transfer the roasted vegetables to a blender instead, then once blended, transfer to a stockpot. Turn the temperature to high, cover with a lid and bring to a boil. Reduce liquid until it thickens about 2-3 minutes. Adjust the heat to low and simmer for 15-20 minutes. To finish the soup, add a splash of heavy cream and stir. Serve soup in a bowl, with a dollop of sour cream. Garnish with grilled cheese croutons and fresh basil.
For the Grilled Cheese Croutons:
● 2 slices of bread
● Unsalted butter, room temperature
● Sharp cheddar cheese, sliced
Butter one side of each slice of bread. Using a Panini press, place one slice of bread butter side down on the grill. Top with cheddar cheese, followed by the other bread slice (butter side up). Close the lid and grill until the cheese has melted. Remove from the grill and slice into nine cubes. Stack 3 - 4 cubes in each bowl of soup.