The Ultimate Roasted Tomato Soup
Nothing hits the spot more on a chilly day than dipping grilled cheese into tomato soup. In this recipe, I take the classic pairing to the next level—adding prosciutto, tomatoes and caramelized onions to the cheesy sandwiches and slow-roasted tomatoes to the soup for an intensified, rich flavor.
Roasted Tomato Soup with Grilled Cheese Toasties
Ingredients
Tomato Soup
- 5 pounds mixed red tomatoes, cored and quartered
- 4 tablespoons olive oil
- Salt
- Black pepper
- 2 teaspoons fresh thyme leaves
- 10 basil leaves
- Leaves from one 6-inch stem of tarragon
- 4 cloves garlic, sliced
- 1 large yellow onion, minced (about 2 1/2 cups)
- 4 ounces Pernod
- 2 cups tomato puree
- 64 ounces chicken stock
Cheese Toasties
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1 teaspoon salt
- 12 slices sandwich bread
- Softened butter
- 1 tomato, thinly sliced
- 12 slices ham or prosciutto
- 8 ounces cheddar, grated
- 5 ounces aged gouda, grated
Instructions
Tomato Soup
Preheat the oven to 300 degrees F.
Place the mixed tomatoes in a bowl and coat with half the olive oil. Season with salt and black pepper. Pour the tomatoes onto a rimmed baking sheet and roast in the oven for 90 minutes.
Place a large soup pot over medium heat.
Add the remaining oil, the herbs, the garlic and the onion. Sweat until onions begin to color. Add the Pernod. When almost evaporated add the roasted tomatoes, the tomato puree and the chicken stock.
Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook slowly for 90 minutes, stirring frequently until a rich consistency is achieved and the tomatoes begin to release their sugars.
Cheese Toasties
While the soup is simmering, assemble your cheese toasties. Place the oil in a saute pan over medium heat and add the onions, season with salt. Cook until caramelized.
Preheat a griddle or large saute pan over medium heat. Brush the outsides of the bread slices with softened butter.
Divide the tomatoes, prosciutto or ham, onions and grated cheese on 6 slices of the bread. Cover with remaining slices. Griddle the sandwiches until the cheese is melted and the bread is toasted. Slice and serve with the tomato soup.
Photograph by Madeleine Hill.
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