- Preheat the oven to 400°F . Line one or two baking sheets with parchment paper or silicone baking mats. Spread out the tomato halves on the baking sheet(s), cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
- rim the top off the head of garlic so that all the cloves are exposed. Place the head on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the foil around the head so that it’s completely enclosed.
- Roast the garlic and the tomatoes for about 40 minutes, until the garlic is soft and the tomatoes slightly charred. Remove from the oven. Unwrap the garlic so it can cool. Set the tomatoes aside.
- While the garlic is cooling, heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Transfer to a blender.
- Once the garlic is cool to the touch, squeeze each clove over a small plate or bowl so that the garlic pops out. Transfer all the garlic to the blender along with the onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano.
- Blend until smooth. ombine the tomato mixture and broth in the large pot and bring to a boil.
- Reduce to a simmer and cook for about 15 minutes, stirring occasionally, until heated through and slightly thickened. Stir in the milk and nutritional yeast (if using) and cook for another 5 minutes.
- Reduce the heat to low and cover to keep the soup warm. While the soup is simmering, make the croutons : Lay out 2 slices of bread, spread them with cheese, and top each with another slice of bread.
- Spread butter on the outsides of each sandwich. Heat a frying pan, preferably cast iron, over medium heat. Place both sandwiches in the pan and cook for 2 to 3 minutes per side, until each side is crispy and golden.
- Remove from the heat and cut each sandwich into six squares. Spoon the soup into bowls and top each serving with a sprinkle of fresh basil (if using) and 3 or 4 grilled cheese croutons (or serve them on the side and add them as you eat).
- Serve immediately. Leftover soup will keep in an airtight container in the fridge for 3 to 4 days.
- VARIATION If your family doesn’t care for garlic, you can totally leave it out altogether.
Garlic–Tomato Soup with Grilled Cheese Croutons
By Ridhvika Chitalia
Mar, 8th
554
Servings
4 persons
Cook Time
1 hr
Ingredients
17
- 19
Ingredients
- For Soup
- 3 to 4 pounds Roma tomatoes, halved lengthwise
- 1 teaspoon olive oil, plus more for roasting
- Salt and black pepper to taste
- 1 small garlic head
- 1 sweet onion, diced
- One 6-ounce can no-salt-added tomato paste
- 2 tablespoons coconut sugar (or brown sugar)
- 2 tablespoons white wine vinegar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3 cups low-sodium vegetable broth
- ½ cup unsweetened nondairy milk
- 1 tablespoon nutritional yeast, optional
- 2 to 3 tablespoons chopped fresh basil, optional
- For croutons
- 4 vegan sandwich bread slices
- Basic Cashew Cheese Sauce, Melty Variation
- Basic Cashew Cheese Sauce, Melty Variation
