|Hearty Roasted Tomato Soup|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Learn More
Today's Tuesday Tutor: Amy's Cooking Adventures
And in case you're staring at those floating croutons in that luscious red tomato soup and wondering - "Are those mini grilled cheese sandwiches?!" - let me assure you that yes indeed those are mini grilled cheese sandwich croutons. And yes, they are delicious! Pop over to Amy's Cooking Adventures for this and many other unique and creative home-cooked meals.
About the Author
- "Despite the fact that I don’t really like to run, I’ve completed two 5k races this summer (with a pretty decent time) and I’m thinking of running a few more."
- "I’m also a Zumba Instructor. I feel like it helps counteract all the desserts that I can’t stop eating."
- "I didn’t cook much growing up, but I learned the importance of a family meal from my mom (and once I started cooking, I e-mailed her for all those recipes!)"
- "I inherited my love of baking from my Grandma (and I just got her delicious recipe for buns this past Thanksgiving!)"
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|Photo Courtesy of Amy's Cooking Adventures|
|It should be no surprise, this recipe starts with fresh tomatoes. You'll need about 11 ripe medium|
roma tomatoes (or more if the romas are small). Give them a good rinse and preheat your oven
to 350F for roasting these little beauties
|I like to core my roma tomatoes before I quarter and remove the seeds|
|Add your de-seeded roma quarters to a half sheet pan|
|Sprinkle with a little olive oil - I used about 2 teaspoons|
|Sprinkle with kosher salt and cracked black pepper - I used about 1/2 teaspoon of each. At this|
point, you could also add other herbs of your choice such as basil or oregano
|Spread out the tomato quarters on the half sheet pan and pop them in your preheated oven.|
Let them roast for 1 hour, turned them over with a spatula every 15 minutes
|You'll arrive at roasted tomato goodness - the base for your delicious soup|
|During the last 15 minutes of the romas roasting, you can start on the rest of the soup. Add|
a couple tablespoons of olive oil to a pot and heat while you prepare the other ingredients
|First you'll need a big carrot|
|Dice up the carrot - I used a dicer gadget for this because I think it's easier than dicing by hand|
|Next comes a small onion, peeled|
|Just dice that up (again, I like the dicer gadget method)|
|Add the carrot and onion to the hot oil and sautee for about 8 minutes until softened|
|Next comes garlic - you'll need about 1 teaspoon which is about 1 large clove. And yes, I|
used yet another gadget, my garlic press =)
|Once the garlic has sautéed with the carrot and onion for about a minute, add your roasted|
roma tomatoes to the pot
|Next comes the sneaky star of this soup - garbanzo beans. Since I don't like to use canned|
ingredients, I cooked these beans in the slow cooker the day before.
|You'll need about 1 1/2 to 2 cups of cooked garbanzo beans which is about 3/4 cup dry|
|Add the beans to the pot|
|Next comes vegetable stock. You could use a good organic vegetable stock at this point, but|
since I make my own and freeze it, I chose to defrost some homemade stock. You'll need
3 cups of stocks for this
|Add the stock to the pot and crank the heat to medium high so that everything begins to heat|
through and come to a boil.
|Next comes tomato sauce - I used 3 cups of homemade marinara from the freezer|
|Add the tomato sauce to the soup and give everything a big stir. I really recommend adding|
some fresh herbs at this point. The next time I made this soup, I'm going to try it with basil and
parsley, a good good handful of each.
|Just bring the soup to a boil and then reduce the heat and simmer for 10 minutes|
|You'll also need sliced cheddar cheese. I used aged sharp cheddar but you could use any cheese|
you especially love. When I made these again, I plan to use two slices of cheese per sandwich
instead of just one - I wanted more cheddar flavor...
|Pour a little olive oil into small dish so that you're ready to brush each piece of bread with|
oil before toasting. Just don't brush them yet because you don't want them to become soggy
while you're waiting on the soup.
|Once the soup has simmered away for 10 minutes or so, it's time to puree. If you have an|
immersion blender hand wand, now is the time to use it. If not, you can always use a heat-
safe blender and puree the soup in batches
|The garbanzo beans tend to be a little chalky, so let the soup cook for another minute or|
two while you finish the mini grilled cheese croutons.
|Position a rack in your oven beneath the boiler and turn on the broiler element of your oven.|
Brush one side of each slice of bread with olive oil and place them half the slices on a baking
sheet, oiled side down.
|Top each slice of bread baguette with cheese|
|Now place the second slice of baguette on top of the sandwich, oiled side up. Sprinkle |
with some garlic powder and you're ready to toast
|Slide the baking sheet under the broiler and toast the sandwiches on either side for 15-30 seconds|
Watch the sandwiches carefully! They burn really fast...
|Remove the sandwiches and you're ready to eat.|
|Ladle some of this roasted tomato goodness into a bowl and top with your mini grilled cheese|
croutons - and chow down
Thoughts while scarfing...
- Chow down immediately! As delicious as mini grilled cheese croutons may be, they do not survive in the soup for more than a few minutes before they're good and soggy on the bottom. So unless you enjoy soggy grilled cheese, don't add them until you're at the table with a spoon in hand
- Add generous amounts of herbs - I love tomato sauces over pasta or in lasagna, but I'm not as big a fan of a bowl just tomato flavor (no matter how delicious). However, the brightness of fresh herbs like basil and parsley can really cut through the intensity of the tomato, so I recommend adding a good handful of your favorite chopped herbs
- The garbanzo beans are a brilliant addition to this soup because they turn a side-soup into a main entree with extra protein, fiber, and carbs. This soup is a great meal-in-one dish and perfect for those cold fall days when you really want something to warm the soul
- Once you place the mini grilled cheese sandwiches under the broiler, watch them EXTREMELY close - they will burn in seconds! My sandwiches took less than 30 seconds on each side and 10 seconds too long on one side left me with a bit too much black crust :(