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Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Soupercharged

Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons

Name: Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 2 onions, peeled and sliced into thin wedges; EVOO, for liberal drizzling; 2 tablespoons fresh thyme leaves; Salt and freshly ground black pepper; 2 heads garlic, ends trimmed to expose cloves; 2 large sweet red peppers; 2 cups chicken stock; One 28- to 32-ounce can fire roasted tomatoes; 2 cups passata or tomato sauce; 1 1/2 teaspoons dried herbes de Provence, half a palmful; A few leaves fresh basil, torn; Softened butter; 4 slices white bread; 4 ounces Gruyere cheese, thinly sliced

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Cook: 1 hr

Yield: 4 servings

Ingredients

Tomato Soup:

2 onions, peeled and sliced into thin wedges

EVOO, for liberal drizzling

2 tablespoons fresh thyme leaves

Salt and freshly ground black pepper

2 heads garlic, ends trimmed to expose cloves

2 large sweet red peppers

2 cups chicken stock

One 28- to 32-ounce can fire roasted tomatoes

2 cups passata or tomato sauce

1 1/2 teaspoons dried herbes de Provence, half a palmful

A few leaves fresh basil, torn

Grilled Cheese Croutons:

Softened butter

4 slices white bread

4 ounces Gruyere cheese, thinly sliced

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.
For the soup:
Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
For the grilled cheese croutons:
To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.