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This blog post was originally published on August 22nd, 2019.
My favorite time for tomatoes is right at the end of the summer, when they’re super ripe and sweet. I love slicing them and topping them with Maldon salt and a drizzle of Extra Virgin Olive oil. When I was a kid, we had a garden at our home upstate. My Mom used to keep a salt shaker in the glove compartment during the summer months, and we would grab a tomato or two as we were running to the car for camp or sports drop-offs and eat the tomatoes like apples in the car with a sprinkle of salt!
As we’re heading in to Fall, I thought I would share another way I love using tomatoes in a cozy soup recipe that is as comforting as it gets. It gets topped with yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness! If you’re making this when heirloom tomatoes are not in season, you can substitute a mix of cherry and roma tomatoes, and just continue with the recipe as described. The recipe can feed 4-6 people comfortably! Even my kiddos approve…
Ingredients…
Heirloom Tomato Soup…
- 5 tbsp of Olive Oil
- 4-5 Heirloom Tomatoes, (Halved). Roma Tomatoes & Cherry Tomatoes are fine to use if that’s all that’s available!
- 8 Cloves of Garlic (Peeled & Whole)
- Salt
- Ground Pepper
- 1-2 Yellow Onions (Sliced in Thin Rounds)
- 5 cups Vegetable Broth
- 1 small Log of Goat Cheese
- A large handful of Basil Leaves
Grilled Cheese Croutons…
- 6 Slices of your Bread of Choice (Sour Dough is a great option!)
- 8oz Sharp Cheddar Cheese (Sliced or Shredded)
- 1 tbsp of Butter
Instructions…
Heirloom Tomato Soup…
- Preheat the oven 425ºF.
- Toss tomatoes with 3 tbsp of olive oil and season with salt and pepper in a medium mixing bowl.
- Toss onion and garlic with 2 tbsp of olive oil and season with salt and pepper in a small mixing bowl.
- Once mixed, place tomatoes on a rimmed baking sheet lined with aluminum foil, and place onion and garlic on a separate half baking sheet lined with aluminum foil.
- Place both baking sheets into the oven side by side, letting the onions roast for 35 minutes and the tomatoes roast 45 minutes.
- Toss out any onion or tomato that is burnt.
- Pour tomatoes and onions into a large pot. (I used one from Le Creuset for even cooking!)
- Add the 4 cups of vegetable broth and bring to boil.
- Once boiling, reduce to simmer for 20 minutes. (Optional: Feel free to add the leftover 1 cup of broth if you’d prefer a thinner consistency.)
- Remove soup from burner and blend with an immersion blender (or regular blender).
- Add the log of goat cheese until combined.
- Serve warm and topped with grilled cheese croutons! (recipe below)
Grilled Cheese Croutons…
- Brush the 6 slices of bread with butter.
- Place 3 of the slices butter-side down on a non-stick skillet.
- Slice or shred the cheddar cheese and place on top of the bread
- Top with the remaining 3 slices of bread, with the butter-side facing up.
- Cook over medium-low heat until the bottom is golden brown.
- Flip and then cook the opposite side until golden and cheese is melted.
- Remove from heat and let cool.
- Cut into small squares.
Heirloom Tomato Soup Recipe
As we're heading in to Fall, I thought I would share another way I love using tomatoes in a cozy soup recipe that is as comforting as it gets. It gets topped with yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness! If you're making this when heirloom tomatoes are not in season, you can substitute a mix of cherry and roma tomatoes, and just continue with the recipe as described. The recipe can feed 4-6 people comfortably! Even my kiddos approve!
Equipment
- small mixing bowl
- medium mixing bowl
- immersion blender or blender
- oven
- pot
Ingredients
- 5 tbsp extra virgin olive oil
- 4-5 heirloom tomatoes, halved
- 8 cloves garlic, peeled & whole
- salt
- pepper
- 1-2 yellow onions, sliced into 1/2 inch rounds
- 5 cups vegetable broth
- 1 log goat cheese
- basil, a large handful
Instructions
- Preheat the oven 425ºF.
- Toss tomatoes with 3 tbsp of olive oil and season with salt and pepper in a medium mixing bowl.
- Toss onion and garlic with 2 tbsp of olive oil and season with salt and pepper in a small mixing bowl.
- Once mixed, place tomatoes on a rimmed baking sheet lined with aluminum foil, and place onion and garlic on a separate half baking sheet lined with aluminum foil.
- Place both baking sheets into the oven side by side, letting the onions roast for 35 minutes and the tomatoes roast 45 minutes.
- Toss out any onion or tomato that is burnt.
- Pour tomatoes and onions into a large pot. (I used one from Le Creuset for even cooking!)
- Add the 4 cups of vegetable broth and bring to boil
- Once boiling, reduce to simmer for 20 minutes. (Optional: Feel free to add the leftover 1 cup of broth if you'd prefer a thinner consistency.)
- Remove soup from burner and blend with an immersion blender (or regular blender).
- Add the log of goat cheese until combined.
- Serve warm and topped with grilled cheese croutons and Enjoy!
Nutrition
Nutrition Facts
Heirloom Tomato Soup Recipe
Amount Per Serving (8 oz)
Calories 212
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 1185mg52%
Potassium 356mg10%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 1650IU33%
Vitamin C 21mg25%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Grilled Cheese Croutons Recipe
Yummy grilled cheese croutons for an extra chewy burst of flavor and deliciousness!
Equipment
- non-stick skillet
- cooking brush
Ingredients
- 6 slices hearty bread
- 8 oz sharp cheddar, shredded or sliced
- 1 tbsp butter
Instructions
- Brush the 6 slices of bread with butter.
- Place 3 of the slices butter-side down on a non-stick skillet.
- Slice or shred the cheddar cheese and place on top of the bread.
- Top with the remaining 3 slices of bread, with the butter-side facing up.
- Cook over medium-low heat until the bottom is golden brown.
- Flip and then cook the opposite side until golden and cheese is melted.
- Remove from heat and let cool.
- Cut into small squares.
Nutrition
Nutrition Facts
Grilled Cheese Croutons Recipe
Amount Per Serving (5 croutons)
Calories 235
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 60mg20%
Sodium 364mg16%
Potassium 56mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 568IU11%
Calcium 413mg41%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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Yum!! Printed the recipe so I can make it next week. Thanks!
Woot! So glad I finally made these recipes printable! Soooo much easier
Omggggg can’t wait to try this!!
Any way to “pin” this recipe on Pinterest?! Look delish!
I made this yesterday! I used Texas Toast for my croutons…so delicious!
Obsessed with Texas Toast, must try also!
This looks delicious! Really excited to try come Fall. I also sent to my bff!!
And going to try the croutons with this great gluten free sourdough I recently found!
Yum, I love sourdough!
I might be missing it… wouldn’t be unheard of for me ?. When does the garlic go in? In the oven or with the broth? Thanks!! Can’t wait to try this!!
Hi! So sorry about that, I corrected the recipe, forgot to add that in the directions!
What do we do with the garlic? Making it right now- so excited 🙂
Hi Lauren! Sorry I corrected the recipe, total brain fart 😉
These are great!!! Thank you so much.
Your Mama raised you healthy!
Made your Butternut Squash soup for work and it was a hit so it was only a matter of time before I made this as well! I made it tonight with the last batch of Jersey tomatoes from my local farmers market. So delicious and I decided I had to freeze some to enjoy during the bitter cold winter!
Thanks for sharing!
This looks delicious, and am looking forward to giving it a try, but just wanted to confirm, is the basil in the soup at all, or just used as garnish?
Garnish! But you could add it if you like it. If so, I’d add it fresh when you puree the soup.
Totally delicious!! Even my 8 year old who is very picky, loved it – especially the “mini grilled cheese sandwiches.”
Yay! Thank you!