Roasted Tomato Soup with Grilled cheese croutons

Ok here it is. The amazing Roasted Tomato Soup Recipe.

Original Recipe from Family Fun

Ingredients

• 6 cups (3 pints) cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced

• 1 cup chopped onion
• 1 (28-ounce) can diced tomatoes
• 4 cups chicken broth
• 1/2 teaspoon thyme
• 1 cup milk

I made a few changes though. **I didn't use whipping cream like the original recipe called for. I used half n half but milk is a much better choice. Use what you have. **I also only had 1pint of cherry tomatoes, so I used 6 regular sized tomatoes instead and cut them into good sized chunks. **Added minced garlic instead of fresh and added a bit more pepper.

Instructions

1. 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.
   
2. 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.
   
3. 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.
   
4. Ladle the soup into bowls and garnish with Grilled-Cheese Croutons. Makes about 10 cups. 
   
    

Grilled Cheese Croutons

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 teaspoon thyme

• 6 thin slices of bread
• 3 ounces Cheddar, thinly sliced

Instructions

1. 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.
   
2. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.

If you make this let me know what you think!!