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Roasted Tomato Soup with Grilled Cheese Croutons

0 Comments 22 October 2013

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RoastedTomato Soup with Grilled Chees Croutons


Thank you @fohaske for submitting this fabulous and cozy roasted tomato soup recipe via Instagram. Here Daiya non dairy cheese was used but of course you can always use creamy cheddar or mozzarella.

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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup


  • 2 1/2 pounds Roma tomatoes, cut in half lengthwise
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste, for seasoning tomatoes
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • Dash of red pepper flakes
  • 1 cup freshly chopped basil or you can use 2 tablespoons of dried basil
  • 1 (15 ounce) can diced tomatoes
  • 4 cups vegetable broth Salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Drizzle 2 Tbsp of olive oil and salt and pepper over the tomatoes and roast for about 45 minutes.
  3. In a large stock pot heat the other 2 Tbsp of olive oil and sauté the onion until soft.
  4. Add garlic and red pepper flakes and cook for 2-3 minutes.
  5. Add the canned tomatoes, vegetable broth and basil to the pot and cook for 2-3 minutes until tender. Add the roasted tomatoes and cook for a o 45min
  6. Cook for about 30 minutes more.
  7. Using an immersion blender or regular blender, blend the soup until smooth with few tomato chunks.
  8. Makes the croutons with daiya mozzarella cheese and Ezekiel bread and toast in 400 degree oven until crispy then cut up into small squares

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