Tomato Soup + Cheese Baguette
- Super Fast
Why we love it:
- 11⁄2 pounds Roma Tomato (or try early girls, even heirlooms or slicer tomatoes. It’s ok to use what you have on hand, this is a wonderful way to cook “aging” tomatoes!)
- 1 Yellow Onion (small, peeled and quartered)
- 1 clove Garlic
- 2 teaspoons Dried Oregano
- 2 teaspoons Kosher Salt
- 1⁄2 teaspoon Black Pepper
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- Italian Bread (ciabatta, baguette, etc)
- 1 teaspoon Garlic Powder
- 8 ounces Gruyere (grated - you likely will have leftover gruyere but wrapped in the fridge, it will last for weeks)
- 2 cups Vegetable Stock
- 1 cup Half & Half (or whole milk, or cream)
1. PREHEAT THE OVEN TO 450 DEGREES
Cut the tomatoes in half. Peel and quarter the onion. Peel the garlic clove. On an unlined baking sheet, combine the tomatoes, onion, garlic, oregano, salt, and pepper and all but 1 teaspoon of the olive oil.
Toss all to combine. Arrange the tomatoes so they are skin side up.
Place in the oven and roast for 20 minutes.
Meanwhile, cut the bread in half lengthwise to open it up. Then cut again on a diagonal so you have 4 pieces.
Sprinkle with the remaining teaspoon of olive oil and sprinkle with garlic powder. Grate the gruyere generously over top.
Place the pieces on a baking sheet.
When the tomatoes have roasted, remove from the oven and put the bread in. Cook the bread until the cheese is melted, bubbly and just golden, about 6 - 8 minutes.
While that’s happening, pluck the skins off the tomatoes. They should be a little blistered at this point and papery. You can just use tongs or your fingers to remove them. Get most of them, but if anything sticks or gives you trouble, you can just leave it on there.
Transfer the tomatoes, stock, veggies, and all of the oil and juices to a blender. Add the half & half and blend until smooth.
Now, transfer this back to a pot. Place over medium heat and bring to a gentle simmer.
Taste the soup. You may prefer another pinch of salt or a splash of cider vinegar or white wine (¼ teaspoon).
Ladle into bowls and serve with open faced grilled cheese.