Tomato Soup with Gruyère Toasts (Print Version)
# Ingredients:
→ For Soup
01 -
6 roma tomatoes, halved
02 -
1 cup cherry tomatoes, whole
03 -
1 medium yellow onion, roughly chopped
04 -
1 head of garlic, halved (or 2 small heads for stronger flavor)
05 -
1/4 cup extra-virgin olive oil
06 -
1 cup vegetable or chicken broth
07 -
1/4 cup heavy cream, plus extra to taste
08 -
5 large fresh basil leaves, plus more for garnish
09 -
1 teaspoon balsamic vinegar
10 -
Kosher salt and freshly ground black pepper to taste
→ For Gruyère Toasts
11 -
1 French or sourdough baguette, thinly sliced
12 -
Olive oil for drizzling
13 -
Shredded Gruyère cheese, enough to cover toast slices
14 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C). In an oven-safe dish, combine tomatoes, onion, garlic, olive oil, salt and pepper. Roast for 30-40 minutes until vegetables are tender and tomatoes begin to burst and char.
02 -
Arrange baguette slices on a baking sheet. Drizzle with olive oil and cover with shredded Gruyère. Season with salt and pepper. Bake for approximately 15 minutes until cheese is melted and edges are crispy. Set aside.
03 -
Transfer roasted vegetables to a high-speed blender. Squeeze roasted garlic from skins, discarding the empty skins. Add broth, basil leaves, and all the roasting juices and oils. Blend until completely smooth.
04 -
Pour soup into a pot and stir in heavy cream and balsamic vinegar. Adjust seasoning with salt, pepper, and a pinch of sugar if needed. Ladle into bowls, top with Gruyère toasts, and garnish with fresh basil leaves.
# Notes:
01 -
For a stovetop alternative, simmer all soup ingredients in a large pot over medium heat until tomatoes burst and vegetables soften.
02 -
An immersion blender can be used instead of transferring to a high-speed blender.