This Roasted Tomato Soup is creamy, flavourful and topped with delicious grilled cheese croutons. A cold-weather dinner that is so cozy!
I don’t have many words today (that’s a surprise) but this soup was actually made way back in March and I’ve been wanting to share it would you ever since. Since we grow tomatoes we’re always looking for new ways to use it. This was such an easy and delicious way to share it.
I’ve always been a fan of grilled cheese sandwiches and although I’ve had quite a lot less in the past few months, it’s the perfect addition to tomato soup if you ask me. I thought it would be great to serve the grilled cheese as croutons. They taste magnificent on top of the tomato soup, soaking up the flavour for you and still having it’s crispness.
If you’re not yet ready for soup weather, save this recipe for when you are – I guarantee you’ll love it!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
RELATED RECIPES
Roasted Cauliflower Soup
Easy Lentil Soup
Creamy Mushroom Soup
Ingredients
- 2 onions , peeled and chopped
- 1 carrot , peeled and diced finely
- 1 clove garlic , peeled and crushed
- 1 stick celery , finely chopped
- 2 tablespoons olive oil
- 1 pound fresh ripe tomatoes , halved
- 1 l vegetable stock , 4 1/2 cup
- 1 teaspoon raw sugar , or coconut sugar or sucanat
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- handful fresh basil , shredded (optional)
Grilled Cheese Croutons:
- 2 slices multigrain bread
- 1 slice cheese
Instructions
- In a large pan over medium heat, heat the olive oil.
- Add the onions, carrot, celery and garlic. Cover and cook for 10 minutes until soft. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
- Add the stock and bring to a boil, then simmer for 10 minutes. Transfer the soup to a blender and blend for about 1 minute until smooth, or if you have an immersion blender (produces much smoother results) blend until smooth, about 2 to 3 minutes.
- Top with garnish and grilled cheese croutons.
Grilled Cheese Croutons
- While soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
This Roasted Tomato Soup is creamy, flavourful and topped with delicious grilled cheese croutons. A cold-weather dinner that is so cozy!
I don’t have many words today (that’s a surprise) but this soup was actually made way back in March and I’ve been wanting to share it would you ever since. Since we grow tomatoes we’re always looking for new ways to use it. This was such an easy and delicious way to share it.
I’ve always been a fan of grilled cheese sandwiches and although I’ve had quite a lot less in the past few months, it’s the perfect addition to tomato soup if you ask me. I thought it would be great to serve the grilled cheese as croutons. They taste magnificent on top of the tomato soup, soaking up the flavour for you and still having it’s crispness.
If you’re not yet ready for soup weather, save this recipe for when you are – I guarantee you’ll love it!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
RELATED RECIPES
Roasted Cauliflower Soup
Easy Lentil Soup
Creamy Mushroom Soup
Ingredients
- 2 onions , peeled and chopped
- 1 carrot , peeled and diced finely
- 1 clove garlic , peeled and crushed
- 1 stick celery , finely chopped
- 2 tablespoons olive oil
- 1 pound fresh ripe tomatoes , halved
- 1 l vegetable stock , 4 1/2 cup
- 1 teaspoon raw sugar , or coconut sugar or sucanat
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- handful fresh basil , shredded (optional)
Grilled Cheese Croutons:
- 2 slices multigrain bread
- 1 slice cheese
Instructions
- In a large pan over medium heat, heat the olive oil.
- Add the onions, carrot, celery and garlic. Cover and cook for 10 minutes until soft. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
- Add the stock and bring to a boil, then simmer for 10 minutes. Transfer the soup to a blender and blend for about 1 minute until smooth, or if you have an immersion blender (produces much smoother results) blend until smooth, about 2 to 3 minutes.
- Top with garnish and grilled cheese croutons.
Grilled Cheese Croutons
- While soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
Roasted Tomato Soup with Grilled Cheese Croutons
Ingredients
- 2 onions peeled and chopped
- 1 carrot peeled and diced finely
- 1 clove garlic peeled and crushed
- 1 stick celery finely chopped
- 2 tablespoons olive oil
- 1 pound fresh ripe tomatoes halved
- 1 l vegetable stock 4 1/2 cup
- 1 teaspoon raw sugar or coconut sugar or sucanat
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- handful fresh basil shredded (optional)
Grilled Cheese Croutons:
- 2 slices multigrain bread
- 1 slice cheese
Instructions
- In a large pan over medium heat, heat the olive oil.
- Add the onions, carrot, celery and garlic. Cover and cook for 10 minutes until soft. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
- Add the stock and bring to a boil, then simmer for 10 minutes. Transfer the soup to a blender and blend for about 1 minute until smooth, or if you have an immersion blender (produces much smoother results) blend until smooth, about 2 to 3 minutes.
- Top with garnish and grilled cheese croutons.
Grilled Cheese Croutons
- While soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
Nutrition
Roasted Tomato Soup with Grilled Cheese Croutons https://jessicainthekitchen.com/roasted-tomato-soup-grilled-cheese-croutons/ September 10, 2014
This savory Goat Cheese Pizza with Caramelised Onions and Apples is incredibly tasty! Sprinkled with thyme and drizzled with honey, it’s full of complex flavor, but so easy to make.
Pizza Party Friday Night! There’s a Youtube show I used to (okay I still watch sometimes) with a family who said that phrase all the time. Ever since, I say it every time pizza is had on a Friday night. I know, very original of me. We used to order pizza every Friday but other than converting to a healthier lifestyle, I found the vegetarian pizza option to be BOH-RING.
And now, how mature of me.
Sometimes we vegetarians want a different kind of pizza, not your always-the-same tomato sauce topped with cheese and a ton of vegetables (I love you olives, but seriously). I’ve been on a pizza kick of late. While I usually make mini pizzas for myself I wanted to take a try at a large pizza. And it needed to be different, with some unusual but absolutely delicious fall flavours. SO, for your Pizza Party Friday Night, we have a tasty goat cheese pizza with caramelized onions and apples.
Caramelized Onions and Apples Elevate This Goat Cheese Pizza
You may be able to tell by now that I’m slightly obsessed with caramelised onions and apples. They make such a beautiful combination together, both sweet in their own way. Especially on this goat cheese pizza. Their flavours are enhanced greatly that when paired any kind of cheese! I have to say out of all cheeses, goat cheese is my absolute favourite since it is so incredibly soft and is so easy to flavour. It almost seemed like a no-brainer when I was trying to figure out what to put on this pizza.
After baking for a short while, I sprinkled the pizza with them. It may not seem like much, but it makes such an incredible difference. The delectable aroma that thyme gives off, and the hints of extra freshness will make you pine for a slice of this creamy goodness.
In case you couldn’t tell, I would love another slice right now. Right. Now.
Then came the honey drizzle. Now, I’m a major honey fan, pure honey, the kind that could top off anything, and I find that goat cheese and honey were literally meant for each other. Where one goes, the other goes for me. So after drizzling honey on top, I said “THIS IS IT.” I would highly recommend that you drizzle a bit over your slice of the entire goat cheese pizza and taste the difference. Any notes that were an undertone are now highlighted and brought to life.
So, excuse me while I whip up another one of these to celebrate Pizza Pa…I think you get it.
…rty Friday Night.
Ingredients
- 1 gluten free pizza crust , I made mine from a gluten free pizza crust mix
- 1 large onion , sliced thinly
- 1 apple , cored and sliced thinly
- 4 ounces herbed vegan cashew cheese , softened or at room temperature (or a vegan goat cheese brand)
- 3 sprigs thyme
- 2 tablespoons honey , for drizzling
- 4 tablespoons vegan butter spread , or regular butter
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a pan over medium heat, melt two tablespoons of the butter. When pan is hot, add the onions and swirl around so they are covered, and cook down for 15 minutes until soft, swirling every 5 minutes so they don’t burn.
- While these are cooking, heat the remaining two tablespoons in pan over medium high heat and add the apple slices and cook down for 10 minutes until soft. Remove from heat when finished.
- Spread the goat cheese over the pizza crust. Add the apples, then the onions on top. Bake for 10 minutes in the oven until the goat cheese is slightly melted.
- Strip the thyme from the leaves and sprinkle on top. Drizzle with honey and serve.
