Roasted Tomato Soup with Grilled Cheese Croutons - Lunch Version

2 hrs 37 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine cherry tomatoes with olive oil #1, salt #1, and pepper #1 and spread evenly on a large baking pan.
2. Roast the tomatoes at 400 degrees for 35 to 45 minutes.
3. In a large pot, heat butter #1 and the olive oil #2 over medium heat.
4. Add the garlic and onion and saute until softened.
5. Add the canned tomatoes with their juice, the chicken broth, thyme #1, and roasted tomatoes, including any liquid on the baking sheet.
6. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.
7. Using a food processor, blender, or immersion blender, puree the soup until it's smooth.
8. Return soup to the pot and stir in the cream. Add salt #2 and pepper #2.
9. Cool soup to room temperature.
10. Croutons: Combine butter #2 and thyme #2 in a small bowl.
11. Heat a large skillet over medium-high heat.
12. Spread one side of each bread slice with butter mixture.
13. Place half of the slices of bread in pan with buttered side down.
14. Top with cheese and remaining slices of bread, buttered side up.
15. Cook, turning once, until toasted on both sides. Remove from pan.
16. Cool completely.
17. Slice into 1-inch squares.
18. Serve soup with croutons on top.

2 hrs 42 mins

Freeze For Later Cooking Directions

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?

1. Combine cherry tomatoes with olive oil #1, salt #1, and pepper #1 and spread evenly on a large baking pan.
2. Roast the tomatoes at 400 degrees for 35 to 45 minutes.
3. In a large pot, heat butter #1 and the olive oil #2 over medium heat.
4. Add the garlic and onion and saute until softened.
5. Add the canned tomatoes with their juice, the chicken broth, thyme #1, and roasted tomatoes, including any liquid on the baking sheet.
6. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.
7. Using a food processor, blender, or immersion blender, puree the soup until it's smooth.
8. Return soup to the pot and stir in the cream. Add salt #2 and pepper #2.
9. Cool soup to room temperature.
10. Croutons: Combine butter #2 and thyme #2 in a small bowl.
11. Heat a large skillet over medium-high heat.
12. Spread one side of each bread slice with butter mixture.
13. Place half of the slices of bread in pan with buttered side down.
14. Top with cheese and remaining slices of bread, buttered side up.
15. Cook, turning once, until toasted on both sides. Remove from pan.
16. Cool completely.
17. Slice into 1-inch squares.
18. Divide soup into indicated number of quart freezer bags.
19. Divide croutons into indicated number of pint freezer bags.
20. Package together in gallon freezer bags. Label and freeze.

3 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Microwave soup for 1-2 minutes, until heated through.
3. Warm croutons and use to garnish soup.