Roasted Curry Tomato Soup with Grilled Cheese Croutons
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.