Soup's On

Ingredients

• 9 pieces Roma Tomatoes (Halved, core removed)
• 2 tablespoons Olive Oil (Extra‑virgin)
• 1 teaspoon Salt (Kosher or table salt)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 1 cup Onion (Yellow onion, diced)
• 4 cloves Garlic (Minced)
• 1 tablespoon Fresh Thyme (Chopped; optional, use 1.5 tsp dried thyme if fresh unavailable)
• 28 ounce can Crushed Tomatoes (No‑salt added)
• 1 cup Fresh Basil (Chopped, loosely packed)
• 2 cups Chicken Stock (Low‑sodium; substitute vegetable stock for vegetarian version)
• 0.66 cup Heavy Cream (Heavy whipping cream, adds richness)
• 2 slices Italian Bread (For grilled cheese; sturdy enough to hold cheese)
• 2 slices American Cheese (Mild melting cheese)
• 1 tablespoon Butter (Softened, for grilling cheese)
• 2 cups Bread for Croutons (Cubed Italian or French bread, about 1‑inch cubes)
• 1 tablespoon Olive Oil (for croutons) (Drizzled over bread cubes)
• 0.25 teaspoon Garlic Powder (For croutons)

Instructions

1. Roast the Tomatoes

   Preheat oven to 375°F. Place halved Roma tomatoes on a foil‑lined baking sheet, drizzle with 2 Tbsp olive oil, and season with salt and pepper. Roast for 1 hour, turning once halfway through.

   Time: PT1H

   Temperature: 375°F

2. Sauté Onion and Garlic

   Heat 2 Tbsp olive oil in a Dutch oven over medium heat. Add 1 cup chopped onion and sauté until translucent, about 5 minutes. Add 4 minced garlic cloves and cook 1 minute more.

   Time: PT5M

   Temperature: medium heat

3. Add Herbs and Tomatoes

   Stir in 1 Tbsp chopped fresh thyme (or 1.5 tsp dried), 1 tsp salt, 0.25 tsp black pepper, the 28‑oz can of crushed tomatoes, and 1 cup chopped fresh basil.

   Time: PT2M

4. Simmer the Base

   Bring the mixture to a gentle simmer, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

5. Add Roasted Tomatoes and Stock

   Using clean hands, crush the roasted tomato halves and add them to the pot. Pour in 2 cups chicken stock (or vegetable stock). Stir to combine.

   Time: PT5M

6. Blend the Soup

   Using an immersion blender, puree the soup directly in the pot until smooth (about 5 minutes). If using a countertop blender, blend in batches, allowing steam to escape.

   Time: PT5M

7. Finish with Cream

   Stir in 2/3 cup heavy cream. Heat gently for 2 minutes, just until the soup is hot but not boiling.

   Time: PT2M

   Temperature: low heat

8. Prepare Garlic Croutons (Optional)

   Toss 2 cups cubed bread with 1 Tbsp olive oil, 0.25 tsp garlic powder, salt and pepper. Spread on a baking sheet and toast in the 375°F oven for 10 minutes, turning once, until golden.

   Time: PT10M

   Temperature: 375°F

9. Make Grilled Cheese Sandwiches

   Butter one side of each bread slice. Place cheese between two slices, buttered sides outward. Cook in a skillet over medium heat until golden brown and cheese melts, about 3 minutes per side.

   Time: PT5M

   Temperature: medium heat

10. Serve

    Ladle soup into bowls, top with a handful of croutons, and serve each with a grilled cheese sandwich on the side.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

22 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Roma Tomatoes: Canned whole peeled tomatoes
• Instead of Olive Oil: Vegetable oil
• Instead of Onion: White onion
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Thyme: Dried thyme
• Instead of Crushed Tomatoes: Whole peeled tomatoes, crushed by hand
• Instead of Fresh Basil: Frozen basil (1/2 cup, thawed)
• Instead of Chicken Stock: Vegetable stock
• Instead of Heavy Cream: Half‑and‑half (may be less rich), Coconut cream (dairy‑free)
• Instead of Italian Bread: Sourdough bread
• Instead of American Cheese: Cheddar cheese
• Instead of Butter: Olive oil
• Instead of Bread for Croutons: Day‑old baguette
• Instead of Olive Oil (for croutons): Melted butter
• Instead of Garlic Powder: Fresh minced garlic (1/2 clove)

Equipment Needed

• Oven
• Baking Sheet
• Aluminum Foil
• Knife
• Cutting Board
• Measuring Spoons
• Dutch Oven or Large Pot
• Skillet
• Spatula or Tongs
• Immersion Blender
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Roasting the tomatoes to develop deep flavor
• Simmering the soup base for flavor infusion
• Blending the hot soup safely

Chef Tips from the Video

• Use fresh basil for the brightest flavor; add half at the start and the rest as garnish.
• Roasting at 375°F concentrates the tomato sugars without burning.
• An immersion blender gives a smoother texture with less mess than a countertop blender.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Roast the tomatoes a day ahead and store them in the fridge.
• Prepare croutons in advance and keep them in an airtight container.
• Soup can be fully cooked, blended, and refrigerated; reheat gently before serving.

Frequently Asked Questions