Grilled Tomato Soup with Grilled Cheese Croutons

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds tomatoes, halved
• 1-2 cups vegetable broth
• 3 tablespoons extra virgin olive oil, divided
• Salt and black pepper
• 1 medium yellow onion
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon granulated sugar
• 2 tablespoons chopped fresh parsley
• 1 sprig fresh thyme
• 2 tablespoons butter, softened
• 1 teaspoon chopped fresh basil*
• 1/2 teaspoon chopped fresh chives*
• 1/2 teaspoon chopped fresh thyme*
• 4 slices sourdough bread
• 6 slices Sargento Colby-Jack cheese, or other semi-firm cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the tomato halves with 2 tablespoons of the olive oil, salt and black pepper, then arrange cut side up on a sheet pan with the thyme sprig. Roast 25 to 30 minutes until the edges are charred.

2. While the tomatoes roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and cook about 8 minutes until soft.

3. Stir in the garlic, red pepper flakes and sugar and cook 1 minute. Add the roasted tomatoes with their juices and 1 cup vegetable broth. Simmer 10 minutes, then remove the thyme sprig.

4. Blend the soup until smooth with an immersion blender. Thin with more broth to the desired consistency, season with salt and pepper, and stir in the parsley.

5. Spread the softened butter on one side of each sourdough slice. Divide the cheese slices among 4 sandwiches, pressing the cheese between the bread with the buttered sides out.

6. Cook the sandwiches in a skillet over medium-low heat about 3 minutes per side, until golden and the cheese has melted. Let rest 2 minutes, then cut into bite-size croutons.

7. Ladle the soup into bowls, top with the grilled cheese croutons, and sprinkle with the basil, chives and chopped thyme.