Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons

Name: Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 leaves A few fresh basil, torn; 4 servings Softened butter; 473 milliliters chicken stock; 4 servings EVOO, for liberal drizzling; 794 grams fire roasted tomatoes; 2 Tbsps fresh thyme leaves; 2 heads garlic, ends trimmed to expose cloves; 113 grams Gruyere cheese, thinly sliced; 2 teaspoons dried herbes de Provence, half a palmful; 2 onions, peeled and sliced into thin wedges; 2 larges sweet red peppers; 4 servings Salt and freshly ground black pepper; 473 milliliters passata or tomato sauce; 4 slices white bread

You can never have too many main course recipes, so give Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons a try. This recipe serves 4. One portion of this dish contains around 19g of protein, 30g of fat, and a total of 527 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. A mixture of herbes de provence, tomato sauce, onions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Onion

Thyme

Extra Virgin Olive Oil

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed).

Ingredients you will need

Peppers

Garlic

Onion

Equipment you will use

Broiler

Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.

Ingredients you will need

Peppers

Pepper

Equipment you will use

Bowl

Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth.

Ingredients you will need

Garlic

Tomato

Peppers

Onion

Stock

Equipment you will use

Food Processor

Bowl

Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil.

Ingredients you will need

Herbes De Provence

Passata

Basil

Equipment you will use

Pot

Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.

Ingredients you will need

Salt And Pepper

Soup

To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares.

Ingredients you will need

Butter