Roasted Curry Tomato Soup with Grilled Cheese Croutons
Recipes Main Dish Meal ideas Seasonal cooking Soups and stews
Description
Canned tomato soup is fine, but don't settle for fine when you can make a tomato soup that will give you rave reviews. It's creamy and delicious and the grilled cheese croutons make it to die for.
Ingredients
Soup:
2 lb. pearl or plum tomatoes, halved
5-6 cloves fresh garlic, peeled
3 shallots, quartered
4 T. unsalted butter, melted
4 T. canola oil
kosher salt
freshly ground black pepper
4 c. chicken stock
½ c. heavy cream
1 bay leaf
1 T. curry powder
Grilled Cheese Croutons:
4 slices white bread
mayonnaise
2-4 slices processed cheese slices
Directions
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Croutons:
Place all bread slices on a cutting board; brush all slices with mayonnaise; turn the slices over; add cheese slices; place a bread slice on top of cheese.
Grill sandwich for about 5 minutes, until lightly browned. Place on a cutting board, allow to rest for 1 minute. Cut into 1-inch cubes.
Roast Vegetables:
Preheat oven to 400 degrees. Place a piece of parchment paper on a baking sheet.
Spread tomatoes, garlic and shallots on prepared baking sheet; toss with melted butter and canola oil; season with salt and pepper. Roast for 25-30 minutes, until dark brown on the edges.
Soup:
Transfer roasted vegetables to a large stock pot; add chicken stock, heavy cream, bay leaf and curry powder; bring to a boil; reduce to a simmer; cook for 15 minutes, until liquid reduces by a third. Use an immersion blender or let cool for 30 minutes and carefully transfer to a blender, to puree the soup until smooth. If soup is too thick desired liking, add some milk or water to thin a bit. If soup isn't thick enough, simmer on medium heat until soup is reduced to your preference.
Garnish with grilled cheese croutons.
Serve.