The pairing of the grilled cheese croutons and the roasted tomatoes in this tomato soup makes for a perfect combination.
8
Servings
18
Ingredients
6
Comments
Ingredients
- 6 cups Cherry Tomatoes
- 2 tablespoons Olive Oil #1
- 1 teaspoon Salt #1
- ½ teaspoons Black Pepper #1
- 2 tablespoons Butter #1
- 1 tablespoon Olive Oil #2
- 2 teaspoons mince Garlic, Cloves
- 1 cup dice Onion, Yellow
- 28 ounces Diced Tomatoes, Canned
- 4 cups Chicken Broth/Stock
- ½ teaspoons Thyme #1
- 1 cup Heavy Whipping Cream
- ½ teaspoons Salt #2
- ½ teaspoons Black Pepper #2
- 4 tablespoons Butter #2
- ¼ teaspoons Thyme #2
- 4 individual slice Sandwich Bread, White
- 2 individual Cheddar Cheese, Mild, Sliced
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine cherry tomatoes with olive oil #1, salt #1, and pepper #1 and spread evenly on a large baking pan.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine cherry tomatoes with olive oil #1, salt #1, and pepper #1 and spread evenly on a large baking pan.
- Roast the tomatoes at 400 degrees for 35 to 45 minutes.
- In a large pot, heat butter #1 and the olive oil #2 over medium heat.
- Add the garlic and onion and saute until softened.
- Add the canned tomatoes with their juice, the chicken broth, thyme #1, and roasted tomatoes, including any liquid on the baking sheet.
- Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.
- Using a food processor, blender, or immersion blender, puree the soup until it's smooth.
- Return soup to the pot and stir in the cream. Add salt #2 and pepper #2.
- Cool soup to room temperature.
- Croutons: Combine butter #2 and thyme #2 in a small bowl.
- Heat a large skillet over medium-high heat.
- Spread one side of each bread slice with butter mixture.
- Place half of the slices of bread in pan with buttered side down.
- Top with cheese and remaining slices of bread, buttered side up.
- Cook, turning once, until toasted on both sides. Remove from pan.
- Cool completely.
- Slice into 1-inch squares.
- Serve soup with croutons on top.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 338
- Total Fat
- 27g
- Saturated Fat
- 14g
- Trans Fat
- 1g
- Cholesterol
- 62mg
- Sodium
- 1098mg
- Total Carbohydrates
- 20g
- Fiber
- 4g
- Sugar
- 9g
- Protein
- 6g
- WW Freestyle
- 12
6 Comments
Join the discussioni made this tonight and it was wonderful. Perfect for a rainy night. I need to make more for the freezer.
This sounds great! I can’t wait to try it!
I made this today for lunch and it was amazing! My 3 year old gobbled it up, which means it’s a keeper for sure. Thanks!
Awesome!
I made this today with tomates from my garden. I decided not to add the whipping cream, and instead of croutons, I’m having a quesadilla (I’m GF). This soup is good food!
Soup was delicious and the croutons with thyme butter was such a yummy idea. My toddler loved it.