Roasted Tomato Soup with Grilled Cheese Crostini
Broiling the vegetables – tomatoes, jalapeño peppers and onions before simmering and blending may adds one extra step but it has massive benefits for depth of flavour.
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.