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Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons (Rachael Ray) Recipe

Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons (Rachael Ray) Recipe

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Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons (Rachael Ray)

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Ingredients:

Serving

2 onions, peeled and sliced into thin wedges
evoo , for liberal drizzling
2 tbsp fresh thyme leaves
salt and freshly ground black pepper
2 heads garlic, ends trimmed to expose cloves
2 large sweet red peppers
2 cups chicken stock
1 28- to 32-oz can fire roasted tomatoes
2 cups passata or tomato sauce
1 1/2 tsp dried herbes de provence , half a palmful
a few leaves fresh basil , torn
softened butter
4 slices white bread
4 oz gruyere cheese, thinly sliced

Directions:

Preheat the oven to 425 degrees F.
For the soup:
Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
For the grilled cheese croutons:
To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	643.99 Kcal (2696 kJ)
Calories from fat	263.1 Kcal
		% Daily Value*
Total Fat	29.23g	45%
Cholesterol	34.79mg	12%
Sodium	1016.91mg	42%
Potassium	473.78mg	10%
Total Carbs	49.2g	16%
Sugars	14.94g	60%
Dietary Fiber	8.7g	35%
Protein	44.94g	90%
Vitamin C	121.6mg	203%
Iron	2.3mg	13%
Calcium	555.5mg	56%

Amount Per 100 g
Calories	97.15 Kcal (407 kJ)
Calories from fat	39.69 Kcal
		% Daily Value*
Total Fat	4.41g	45%
Cholesterol	5.25mg	12%
Sodium	153.4mg	42%
Potassium	71.47mg	10%
Total Carbs	7.42g	16%
Sugars	2.25g	60%
Dietary Fiber	1.31g	35%
Protein	6.78g	90%
Vitamin C	18.3mg	203%
Iron	0.3mg	13%
Calcium	83.8mg	56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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