3 lbs. Roma tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 (28-oz) can plum tomatoes, with juice
1 cup fresh basil leaves, packed
1 teaspoon fresh thyme leaves
4 cups chicken stock or water
For the Grilled Cheese Croutons
4 slices country white bread
Butter (enough to spread on each slice of bread)
4 ounces Gruyere cheese, sliced (or any hard swiss)
Directions: Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes. In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Transfer to a blender or food processor and pulse until it is the texture you like. Season if needed and serve with the grilled cheese croutons.
To prepare the Grilled Cheese Croutons: Butter one side of each slice of bread and place cheese slices on the unbuttered sides. Grill the sandwiches, buttered sides down, for about 5 minutes until nicely browned. Cut into 1-inch squares and toss into soup. Serve hot. Oh so good! ~ Chef ~
