Broiled and Burnt Roasted Tomato Soup with Grilled Cheese Crostini Thing
A sophisticated take on tomato soup featuring charred roasted vegetables broiled until they develop a beautiful char, combined with tomato puree and vegetable stock. The soup is served with delightful grilled cheese crostini - crispy bread slices rubbed with garlic and topped with a melty combination of mozzarella and sharp cheddar cheese. The crostini are broiled until the cheese is melted but not browned, creating the perfect accompaniment to this elevated comfort food classic.
Ingredients
Instructions
- 1
Preheat your oven to broil on low. On a baking sheet, toss together the tomatoes, red onion, jalapeños, garlic, olive oil, and salt and black pepper to taste. Broil for 30 minutes, tossing every 10 minutes. Be careful not to burn everything, but you'll want a nice char on the veggies. Leave the broiler on and crank it up to high!
Timer: 30m - 2
Transfer the charred veggies to a large Dutch oven. Add the tomato puree and vegetable stock. Bring the mixture up to a rolling boil, then cook over low heat for 30 minutes.
Timer: 30m - 3
While the soup is bubbling away, make the grilled cheese crostini. Toast your slices of bread, then rub each slice with the garlic clove. Put a nice handful of mozzarella and sharp cheddar on each slice. Put them on a baking sheet and broil for only 2 minutes or so. Watch these; please do not burn them! We need these melty but not browned.
Timer: 2m - 4
Puree the entire soup mixture and serve with as many grilled cheese crostini as you can stack!