This soup is such a treat. Classic tomato soup + grilled cheese kicked up a couple notches. Although tomatoes obviously aren't in season right now, by roasting the plain ol' plum tomato you get a delicious, rich base for this soup. As for the cheddar lid that you put on top, I think it speaks for itself!
recipe adapted from here
roasted tomato soup:
2 1/2-3 pounds plum tomatoes, sliced lengthwise
2 tablespoons olive oil
2 large garlic cloves; unpeeled
1/4 cup fresh basil; chopped
1/4 teaspoon crushed red pepper flakes
4 cups chicken or vegetable broth
1 tablespoon of grated raw onion
4- 1 inch thick slices crusty bread
1 cup of freshly grated cheddar cheese
To make the soup:
Preheat oven to 400. Wrap garlic cloves in piece of tin foil, set aside. Next, put all the tomatoes on a large sheet pan cup side up. Sprinkle evenly with salt and pepper, then a big drizzle of olive oil. Stick the garlic packet on the sheet pan and roast until the tomatoes are tender, about one hour. Let cool slightly
Remove garlic from the tin foil and peel or squeeze out the cloves. Put that garlic along with tomatoes and and juices from the sheet pan into a food processor, or blender. Pulse until it resembles a chunky puree. Take the tomato mixture to a medium pot and add the basil, crushed red pepper and stock. Bring up to a boil and then turn down to a simmer, uncovered for 20-25 minutes. Add salt and pepper if needed. Ladle the soup into an oven safe bowl or mug and grate a little of the onion into each bowl.
To make cheesy tops:
Lower oven to 350. Line a baking sheet with parchment or tin foil. Slice your bread to fit the top of your bowl and place bread on top. Now sprinkle the cheese evenly on top between all mugs. Place on baking sheet and cook for 15-20 minutes or till the cheese is melted and bubbly.
Note: If you don't have any bowls that can go in the oven just use your favorite soup bowl and toast your bread in the oven seperately, then dunk them together and your heart will sing :)