I can’t wait to have a garden next year and plant heirloom tomatoes and then make this yummy soup! It goes great with grilled cheese croutons. I like to use pumpernickel bread for an autumn time treat.
6 cups (3 pints) cherry tomatoes
3 T. olive oil
1 t. salt
1/2 t. pepper
2 T. butter
2 garlic cloves, minced
1 cup chopped onion
1 28 oz. can diced (or crushed) tomatoes
4 c. chicken broth
1/2 t. thyme
1 c. whipping cream
1. Heat the oven to 400. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
3. Using a food processor, blender or immersion blender, puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
4. Ladle the soup into bowls and garnish with grilled cheese croutons.
Grilled Cheese Croutons
1/4 c. butter, softened
1/4 t. thyme
6 slices of bread
3 oz. cheddar, thinly sliced
1. Heat a large skillet over medium high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
2. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1 inch squares.
Source: Family Fun Magazine