Description
A comforting roasted tomato soup topped with crispy Gruyère cheese toasts.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 8 slices bread
- 1 cup Gruyère cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Transfer roasted vegetables to a pot, add vegetable broth, and bring to a boil.
- Reduce heat and simmer for 15 minutes. Blend until smooth.
- Meanwhile, toast the bread and top with Gruyère cheese. Bake until golden and bubbly.
- Serve the soup with the cheese toasts on top or on the side.
Notes
- Can add a splash of cream for extra richness.
- Use fresh herbs for garnish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Oven Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg