Roasted Tomato Soup with Mini Grilled Cheese "Croutons"

Tomatoes contain lycopene which is a powerful antioxidant that can reduce the risk of many types of cancer.  Tomatoes raw or roasted are delicious, healthy and can be used in a dozen or more ways!

*Homemade Tomato Soup will keep 2-3 days in the Refrigerator


  • 8-12 Tomatoes, chopped in quarters (depends on size)

  • 2 Cloves of Garlic, minced

  • 2 Teaspoons (tsp.) Olive oil

  • 2 Tablespoons (Tbsp.) Onion

  • 3 cups Roasted Tomato Puree (place tomatoes in blender and puree until desired texture)

  • 1 cup juice from roasting, seeds strained out

  • 1 Teaspoon (tsp) salt

  • Pepper

  • 1 Tbsp. Dark Brown Sugar

  • 1 Cup Chicken broth

  • 1 Cup Heavy Cream

  • 1 Tablespoon, Basil, chopped

  • Baguette, sliced into crostinis

  • Fresh Mozzarella Cheese

  • Butter


  1. Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil.

  2. Drizzle the tomatoes with olive oil and toss to coat.

  3. Sprinkle evenly with kosher salt and black pepper.

  4. Roast at 425 for 20-40 minutes or until shriveled and soft.

  5. Remove from the oven.

  6. Let cool for a few minutes and then place the tomatoes, reserving the juices, into a blender and puree until you have 3 cups. If you come up short just add tomato sauce to reach 3 cups.

  7. Drizzle about 2 teaspoons of olive oil in a large sauce pot.

  8. Heat over medium high heat until shimmering.

  9. Add the garlic and onions, turn down to medium and stir frequently.

  10. Allow to cook until fragrant, about 30 seconds.

  11. Add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.

  12. Stir and then allow to come to a boil.

  13. Boil for 10 minutes and turn down to a simmer.

  14. Add the cream and simmer for 10-15 minutes.

  15. Meanwhile, place mozzarella between slices of the baguette, butter the outside and cook in skillet over medium heat until the cheese is melted and the bread is golden. (little grilled cheeses).

  16. Remove to a cutting board and chop into 1/2-1 inch squares.

  17. Fill a bowl with soup, fresh basil and mini grilled cheese croutons.

Recipe by



Andrea Whitley