Roasted Tomato Basil Bisque with Grilled Cheese Croutons

Ingredients

• 3 lbs Roma tomatoes, halved
• 1 large onion, quartered
• 8 cloves garlic, unpeeled
• 3 tablespoons olive oil, divided
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 cup fresh basil leaves, packed
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• 4 slices thick sourdough bread
• 1.5 cups shredded sharp cheddar cheese
• 2 tablespoons butter for grilled cheese

Instructions

1. 1

   Preheat oven to 425°F. Arrange tomatoes cut-side up on a large sheet pan along with onion quarters and garlic cloves. Drizzle with 2 tablespoons olive oil and season with salt and pepper.

2. 2

   Roast for 40 minutes until tomatoes are caramelized and slightly charred at the edges. Squeeze garlic cloves from their skins.

3. 3

   Transfer all roasted vegetables to a large pot. Add vegetable broth, basil, sugar, and red pepper flakes. Bring to a simmer.

4. 4

   Use an immersion blender to blend until completely smooth. Alternatively, blend in batches in a countertop blender, filling no more than halfway.

5. 5

   Stir in heavy cream and butter over medium-low heat. Season with salt and pepper. Keep warm.

6. 6

   Make grilled cheese croutons: butter one side of each bread slice, add cheddar, and cook in a skillet until golden and melted. Cut into 1-inch cubes.

7. 7

   Ladle soup into bowls and float several grilled cheese croutons on top. Drizzle with olive oil and serve immediately.