Tomato soup has a way of knocking you back to your childhood kitchen table in the most delightful way. Here, tomatoes, onions and jalapeños are deeply broiled to develop a subtle, refined flavour before simmering and blending into something familiar. The result is rich without feeling heavy, and nostalgic without feeling dated. Topped with a giant stack of grilled cheese crostini, it becomes pure comfort in a bowl. Take your soup game even higher with our homemade vegetable stock.

Roasted Tomato Soup with Grilled Cheese Crostini

Matty Matheson

Broiled tomatoes, onions and jalapeños give this roasted tomato soup deep flavour, finished with a towering stack of cheesy crostini.

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Ingredients

Soup

12 hothouse tomatoes halved
1 red onion roughly chopped
3 jalapeño peppers halved and seeded
4 cloves garlic smashed
½ cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 cups tomato purée
6 cups vegetable stock, chicken stock or water (Use vegetable stock to make it vegetarian)

Crostini

1 baguette cut into ¼-inch (5 mm) slices
1 clove garlic peeled
½ cup mozzarella cheese shredded
¼ cup sharp cheddar cheese shredded

Instructions

Preheat oven to broil on low.
On a baking sheet, toss together the tomatoes, red onion, jalapeños, garlic, olive oil and salt and pepper to taste. Broil, stirring every 10 minutes, until all the vegetables are charred (not burnt), about 30 minutes. Remove vegetables, increase broiler to high.
Transfer charred vegetables to a large Dutch oven. Add tomato purée and vegetable stock. Bring the mixture to a boil, reduce to simmer and cook for 30 minutes.
For the crostini, arrange baguette slices on baking sheet, broil,, turning once until lightly toasted, about 2 minutes. Rub each slice with garlic clove. Top each with some of the mozzarella and Cheddar cheeses. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Purée the soup mixture and serve with as many crostini as you can stack.

Keyword grilled cheese, grilled cheese and tomato soup, Matty Matheson recipe, Matty Matheson tomato soup recipe, roasted tomatoes, tomato soup, vegetarian soup

ELLE Gourmet Tips

Watch the broiler closely.: Broiler temperatures vary, so keep an eye on both the vegetables and crostini as they cook.
Look for the right amount of char.: The vegetables should have deeply charred, blackened edges, while the crostini should be golden with bubbling cheese. Adjust the cooking time as needed.

Matty Matheson's cookbook soups salads and sandwiches

Excerpted from Matty Matheson: Soups, Salads, Sandwiches by Matty Matheson. Copyright © 2024 Matty Matheson. Photographs by Quentin Bacon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.–