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