Ingredients - Soup
6 cups (3 pints) cherry tomatoes
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 tsp. thyme
1 cup whipping cream
Directions - Soup
Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
Ladle the soup into bowls and garnish with Grilled Cheese Croutons (see below). Makes about 10 cups.
Ingredients - Croutons
1/4 cup unsalted butter, softened
1/4 tsp. thyme
6 thin slices of bread3 ounces American or Cheddar cheese, thinly sliced
Directions - Croutons
Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares.