Roasted Tomato and Garlic Soup

Courtesy of Metro


Roasted Tomato and Garlic Soup

  • 8 plum tomatoes, halved
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • sprinkle of sea salt
  • pinch of pepper
  • 3 tablespoons butter, divided
  • 1/2 cup of chopped sweet onion
  • 4 cups vegetable broth
  • 2 teaspoons fresh rosemary
  • 1 tablespoon spelt flour

Grilled Cheese Croutons

  • two slices of multigrain bread
  • 6 shavings of cheddar cheese
  • 1 teaspoon of butter


Preheat oven to 400 °F.

In a large baking dish, arrange tomatoes and garlic and then drizzle with olive oil as well as salt and pepper. Roast tomatoes for one hour, stirring occasionally.

Remove dish from oven and allow to cool. In the meantime, put 2 tablespoons butter into a large saucepan over medium heat. Add onion and rosemary and sauté until onions are translucent. Add broth as well as tomato mixture to pan. Cover and allow to simmer for about 20 to 25 minutes, stirring occasionally. Working in batches, transfer soup into a food processor to puree. (You can also use an immersion blender.) Return soup to saucepan. In a small, separate frying pan, melt 1 tablespoon of butter over low heat. Add flour and whisk continuously until blended and then add to soup. Blend roux into soup and season to taste with salt and pepper and simmer for another few minutes.

Meanwhile, butter two slices of bread and arrange cheddar cheese on one slice and then grill sandwich in a warm, greased pan. When cheese has melted and bread is gold brown, remove from pan and slice into small, bite size pieces. Place three grilled cheese cubes on top of each serving of soup.

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