Description
A comforting and flavorful roasted tomato soup paired with crunchy Gruyère cheese toasts—perfect for a cozy dinner or lunch.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large yellow onion, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices rustic bread
- 1 cup grated Gruyère cheese
- 1 tbsp butter
Instructions
- Preheat the oven to 425°F (220°C). Arrange the halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables for 30–35 minutes, until the tomatoes are blistered and the onions are golden.
- Transfer the roasted vegetables to a large pot. Add vegetable broth and thyme, then bring to a simmer. Cook for 10 minutes to blend the flavors.
- Use an immersion blender (or blend in batches) to puree the soup until smooth. Adjust seasoning with extra salt or pepper if needed.
- While the soup is simmering, preheat the broiler. Butter the bread slices and top each with grated Gruyère. Place on a baking sheet and broil until cheese is bubbly and golden, about 2–3 minutes.
- Serve the hot tomato soup in bowls, garnished with extra thyme if desired, and top each serving with a crispy Gruyère toast.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 40 mg