Roasted Tomato Soup with Grilled Cheese Croutons

What's better than tomato soup with grilled cheese? Homemade tomato soup with grilled cheese croutons! This soup has few ingredients, but lots of flavor! This is our favorite tomato soup recipe and is so comforting on cold, snowy days like today! We blend it up in our Vitamix to make it extra smooth!

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Lycopene gives tomatoes their bright red color and helps protect them from the ultraviolet rays of the sun. In the same way, lycopene can help protect your cells from damage. Tomatoes are a good source of fiber and contain Vitamin C and Vitamin A. They also contain lutein and zeaxanthin which are imperative for eye health.

Did you know that Thyme has some really great health benefits, too??

Thyme essential oil has been used for centuries. In the Roman era, it was consumed to prevent and treat poisoning. It was also used before refrigeration and food safety laws to offer some protection against spoiled meat and food-borne illness. It was also used to medicate bandages. 

And you get bet that you've used thyme oil before whether you know it or not! Thymol, thyme's most active ingredient is found in mouthwash and chest rub because of its antibacterial and anti fungal properties!

Alright, now on to the recipe!!

Ingredients - Soup
6 cups (3 pints) cherry tomatoes

3 Tbsp. olive oil

1 tsp. salt

1/2 tsp. pepper or 1 drop Black Pepper Vitality

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 or 1 drop Thyme Vitality

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 more 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

1/4 tsp. garlic salt

6 thin slices of bread

3 ounces cheddar or mozzarella cheese, thinly sliced

Directions - Croutons

Heat a large skillet over medium-high heat. In a small bowl, combine the butter, garlic salt 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.

So so yummy!! Enjoy!