Roasted Tomato Soup & Grilled Cheese Croutons

Lisa G. Sweet Pantry Gal


Yummmmm Comfort in a bowl!


★★★★★ 1 vote

10 Min
1 Hr
Stove Top


  • 3 lb
  • 1
  • 2 large
  • pinch
    oregano & basil dried
  • 1/2 c
    parmesan cheese
  • 4 c
    chicken stock
  • ·
    kosher salt pepper
  • ·
    oregano & basil fresh

How to Make Roasted Tomato Soup & Grilled Cheese Croutons


  1. Clean and place tomatoes on pan, drizzle with olive oil and S&P.
    Broil tomatoes for 35min.

    Foil Two large potatoes and garlic clove seasoned w/S&P and olive oil.
    Roast at 450 degrees tomatoes, wrapped in tin foil garlic and potatoes.
    Remove tomatoes and add to pan with juice and chicken stock. Continue roasting garlic and potatoes till done

    Let simmer for half hour while potato and garlic cook.
  2. In pan simmer juices, when potato and garlic done (another 10-15min)
    scoop into pan stir in parm cheese, S&P and oregano to taste. Mashing and cooking veggies
  3. grilled cheese any style cut into bite sizes

    Top with Parm, basil and oregano!

Printable Recipe Card

About Roasted Tomato Soup & Grilled Cheese Croutons

Main Ingredient: Vegetable
Regional Style: American

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