Recipe

Roasted Tomato Soup with Crunchy
Herby Grilled Cheese

Servings: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients:

For the Tomato Soup:
● 2 pounds ripe tomatoes (Roma, vine-ripened, or a mix), halved
● 1 large onion, quartered
● 1 large carrot, peeled and chopped
● 1 head of garlic, top trimmed off to expose cloves
● 2 tablespoons olive oil
● 1 tablespoon balsamic vinegar (optional)
● Salt and pepper, to taste
● 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
● 1/2 teaspoon smoked paprika (optional)
● 4 cups vegetable or chicken broth
● 3 ounces goat cheese, crumbled
● Fresh basil or parsley for garnish (optional)
For the Crunchy Herby Grilled Cheese:
● 24 Breton crackers (or your preferred variety)
● 2 tablespoons olive oil
● 1/2 teaspoon salt
● Pinch ground black pepper
● 2 teaspoon dried thyme

● 2 teaspoon dried oregano
● 2 teaspoon dried basil
● 6 ounces cheese (such as cheddar, Gruyère, or mozzarella), shredded

Instructions:

1. Roast the Vegetables:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper. Place the halved tomatoes, quartered onion, chopped carrot, and
whole head of garlic (with the top trimmed off) onto the prepared baking
sheet. Drizzle the vegetables and garlic head with olive oil and balsamic
vinegar (if using). Season with salt, pepper, thyme, and smoked paprika. Wrap
the head of garlic in a small piece of foil to avoid burning while it roasts. Toss
the vegetables (except the garlic) to ensure they are well coated. Roast for
25-30 minutes, or until the vegetables are tender and slightly caramelized,
with the tomatoes blistered and soft. The garlic should be soft and fragrant.
2. Add broth and blend:
Once roasted, squeeze the softened garlic cloves out of the head and add
them, along with the roasted vegetables, to a large pot. Pour in the vegetable
or chicken broth. Use an immersion blender to blend the mixture until smooth.
If you don’t have an immersion blender, transfer everything to a blender in
batches, leaving the lid slightly ajar for steam to escape.
3. Simmer:
Bring the soup to a gentle simmer for 10 minutes, allowing the flavors to meld.
If it’s too thick, add a little more broth to reach your desired consistency.
Remove the soup from heat and stir in the crumbled goat cheese until it melts
into the soup, making it creamy and tangy. Taste and adjust seasoning with
salt and pepper if necessary.

3. Blend the soup:
Once roasted, squeeze the softened garlic cloves out of the head and add
them, along with the roasted vegetables, to a large pot. Pour in the vegetable
or chicken broth. Use an immersion blender to blend the mixture until smooth.
If you don’t have an immersion blender, transfer everything to a blender in
batches, leaving the lid slightly ajar for steam to escape.

4. Mix in the goat cheese:
Stir in the crumbled goat cheese until fully melted and incorporated into the
soup, giving it a creamy texture.
Taste the soup and adjust the seasoning with salt and pepper.
If the soup is too acidic, add a teaspoon of sugar to balance the flavor.
4. Assemble and Cook the Grilled Cheese:
Preheat the oven to 375oF. In a small bowl, mix the olive oil with the salt, pepper
dried thyme, dried oregano, and dried basil. Stir well to combine the herbs with
the oil.
Lay out 12 Breton crackers on a lightly-greased baking sheet. Brush a little of
the herby oil onto the crackers before distributing the cheese over the
crackers.
Top each cheese-covered cracker with another cracker, creating a sandwich.
Now, generously brush the top of the crackers with the herb oil. Bake for 10-12
minutes, or until the cheese is melted and bubbly, and the crackers are
toasted.

5. Serve:
Ladle the soup into bowls.

Garnish with additional crumbled goat cheese and the basil oil
Serve hot, with the crunchy herby mini grilled cheese.