Roasted Tomato Soup with Grilled Cheese Croutons

Let's Cook

Ingredients

8 servings
  • 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 slice Cheddar Cheese, Mild

Freezer Containers

  • 2 Gallon Freezer Bags Order Now!
  • 8 Quart Freezer Bags
  • 8 Pint Freezer Bags

Supplies

  • Baking Sheets

Directions

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.

Freezing Directions

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. Divide soup into indicated number of quart freezer bags. Divide croutons into indicated number of pint freezer bags. Package together in gallon freezer bags. Label and freeze.

Serving Day Directions

Microwave soup for 1-2 minutes, until heated through. Warm croutons and use to garnish soup.

Nutritional Information

Not Available

About This Recipe

The pairing of the grilled cheese croutons and the roasted tomatoes in this tomato soup makes for a perfect combination.

Meet The Cook

Mom to two kids, Melissa believes not only in freezer cooking but including her kids int her process.  She says the kitchen is often referred to as the heart of the home and thinks that it is in this heart that so much learning and bonding takes place.

Published:

OAMM Cook Melissa

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