Roasted Tomato Soup

One of my most favorite combinations aside from peanut butter and chocolate is tomato soup and grilled cheese. I used to have this for lunch on Sundays when I was growing up so it's perfect for #soupsunday!

The tomato soup is rich and slightly tart and sweet from the roasting of the tomatoes. Then you dunk a crispy buttery ooey-gooey grilled cheese sandwich into the soup and it's such a delicious bite. 

Roasted Tomato Soup 

2.5 lbs / a little more than 1 kg of tomatoes, cut into large chunks

5 Cloves of Garlic, smashed and peeled 

3 Tbs Olive Oil 

Salt 

1/2  tsp Black Pepper

1 Onion, diced 

Pinch of chili flakes (optional) 

4 Cups of Water 

1/2 Cup Heavy Cream (optional) 

Preheat oven to 400°F/200°C 

In a large bowl mix together the tomatoes, garlic, 2 tablespoons olive oil, a big pinch of salt, and 1/2 tsp pepper. Spread in an even layer on a parchment-lined cookie sheet. Roast for 30 minutes. 

While the tomatoes roast, heat 1 tablespoon in a large pot over medium heat. Add the onion and a pinch of salt and cook for about 10-15 minutes until the onion is soft and slightly golden. Add the chili flakes if using and cook for another 30 seconds. Add the tomatoes along with all the juices that are on the pan. Add the water and bring to a boil. Reduce the heat and simmer for 10 minutes. Blend the soup using an immersion blender or blend in batches in a stand blender. Mix in the heavy cream if using. Taste the soup and add more salt and pepper if needed. 

To serve: ladle the soup into bowls and enjoy as is or add a spoonful of pesto, a scoop of rice, or dunk a  grilled cheese sandwich right in there. A really fun way to get a bit of grilled cheese in every bite is to cut the sandwich into small cubes and then you have grilled cheese croutons!