Delicious Roasted Tomato Soup with Herby Crunchy Grilled Cheese Bites Recipe

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Warm up your oven and roast your way to this creamy, dreamy tomato soup. We’re adding crunchy cheesy sliders on the side, the best new way to eat a box of crackers!

hello and welcome to Homemade I’m Chef Christa I am very excited that you’re joining us tonight We are going to make a very cozy very comforting and delicious tomato soup with crunchy grilled cheese A little bit different um because today we’re going to be using some crackers to make really herby really crispy um grilled cheese This is going to be a class that um hopefully inspires you on those nights that you feel like I’m not sure what to cook So we’re going to really amp up the flavor by roasting all our vegetables first and then simmering them away We’re going to add in a couple of surprise ingredients that make it extra dectable and then we’re going to make these fun um little grilled cheese toast Today we are sponsored by Breton Crackers and um they’ve asked us to to highlight you know what what is great about our crackers Besides just sprinkling on the soup we’re going to elevate them a little bit and we’re going to turn them into sort of cheesy herby toasts Today I am accompanied by the lovely Chef Amy back there She’s going to answer the questions in the chat Hi Chef Christa I’m so glad to be here with you today It is so great to have you Um and great to have this opportunity to to do something a little bit different with our uh with our tomato soup Such comfort food Um so first things first with our tomatoes and our vegetables we’re like I said we’re going to roast them We want to go ahead and get these things going in the oven because it’s going to take a minute But I have to say um it’s it’s worth it It’s really gonna change the flavor once you roast it So as we do this we’re not getting fussy with our cuts We are just going to go ahead and put them sort of chunky because this soup gets blended So don’t worry about the cuts um on your on your vegetables We have a whole onion and then the carrot peels So two carrots are going to go in I like to peel them Um if if you’re really not feeling like cooking you can not peel them I prefer to do that with a good scrub and prefer to do that with maybe your organic um carrots But we’re going to Yes you can use those tops in your stock Chef there was a question about whether they could use green tomatoes in this um getting ready for the frost that they’re going to have some unripe tomatoes So I would um I would pull those tomatoes and try to hang them in a bright window to see if you can get them to ripen um if or if you had a combination of unripe and ripened um they’re just going to be a little bit more acidic if they are not ripened all the way So you’re not going to get that sweetness The other sort of like if you haven’t done this um yet This is another just sensory delight Roasting a whole head of garlic is gonna take this soup to the next level So the way I do that is I just cut off the top and I’m going to place that on a piece of foil drizzle it with some olive oil not too much less than a teaspoon and some salt and pepper Um in your recipe I think it asks you to go ahead and put um a dash of the balsamic and the thyme So we’ll do that too This just brings out a little richness And then I like to make this little packet We’re not we’re not going to do a swan or anything We’re going to um make this into another tightly closed sort of following the shape of the bulb itself and creating an airtight little package So that’s going to also go get roasted And then we have all these beautiful tomatoes So when we’re shopping for tomatoes you can use a Roma Um the Romas are typically a sauce tomato Sometimes the Roma is the most affordable and you’re going to use about 2 lbs So maybe that’s why you’re going to use the Roma Go ahead and just quarter them Another question Chef Um so you drizzled on the garlic and someone said um you what was the last thing that you drizzled on the garlic that was something that was darker Yeah that’s optional Um I like it for flavor It’s balsamic vinegar And we’re going to put that as well onto our vegetables It just deepens the caramelization um and it adds a little bit more little oomph to what we’re roasting We’re going to take all these tomatoes get handsy I promise this is like the most work that you’re going to do You’re going to do this and a bowl for the soup itself Um but otherwise you’re not doing a lot of work All the work happens in the oven Okay So over this we have about 2 tablespoon of olive oil And we have uh a little bit of thyme and smoked paprika Another flavor enhancer that you may not guess that it’s in there but it really helps bring out that roasty flavor the smoked paprika Of course a generous generous amount of salt Most of the bad salt in our diet comes not from the home cooking that we’re doing but it comes from the prepared and preserved food So feel free to add the salt as you wish And we’re going to taste as we go Salt later on Um and then here again is our magic ingredient that balsamic So going to put that in there as well Give that a toss to coat everything Nicely coated It’s okay if it breaks up cuz remember we’re going to blend this I’m going put this on a sheetpan You can put this on an olive oil coated sheet pan or you can put this onto a parchment line sheet pan if you’re looking for less cleanup which I always am And that is going to go in like that Make sure you get all of that goodness over the top And then you want to when you’re roasting you want to make sure that there’s some space between the vegetables Doesn’t matter where they go where they land but you want some space between them Otherwise they’ll just end up steaming Um and we might get a little bit of shrinkage from that Look at how gorgeous those tomatoes are Isn’t that amazing they’re ready to go into a 400°ree oven I when I roast any vegetable I start at 400 Maybe I crank it up to 425 but that’s a pretty good standard vegetable roasting temperature So um our garlic in its cute little bundle is going to go in and our tray full of tomatoes are going to go in Are there any questions about this step that we just did here yeah there’s a question about maybe using worer sauce instead of balsamic Do you think that would work yes I think that would totally work And worer sauce is another one of those um sort of flavor enhancing can’t put your finger on it Um great ingredient to use So you can definitely use that And it’s only a little bit I think it’s a tablespoon So worcersher sauce is a great alternative All right Now we’re going to get this in the oven We want to show you the whole process Tada 20 minutes have passed 25 minutes have passed Tada We have gotten some nice color and caramelization on our um beautiful tomatoes and carrots These carrots are getting getting really sweet the tomatoes which were beautiful tomatoes to start but even if they weren’t they would be this caramelized um really delicious You the smell when I take these out is just it’s it’s really good It’s amazing So now um chef also um along with those beautiful tomatoes if maybe we’re making this outside of tomato season could we use some canned tomatoes for that yeah So if you were going to use canned tomatoes I’m you know they’re in their own juices usually I would roast everything else Like you’re not going to get them dry enough to roast them Um so just go ahead and maybe buy a can like the bigger can of fire roasted tomatoes That would work This could be a totally pantry friendly uh soup Then because they’re nice and soft So another thing that uh I normally would have done maybe is to uh just give a little poke Just give a little poke with your knife to make sure that um everything is soft enough because we’re going to go right into we’re going to go right into blending this So we have our pot of tomatoes in here We’re ready to go They’re very soft and delicious And we’re going to put that onto a maybe like a medium high Can’t remember what the recipe says I’m going to go with medium high And we’re going to add in some broth So this is a broth uh about four cups of broth which four cups equals the container usually that they sell it in This one is quite um thick with goodness like a clear one would also work just fine Now we have this number going and we’re going to just blast it with the blender right now So we want all these flavors to meld together really nicely Um they’re cooked enough but now we want to bring all those flavors together So um there’s a couple ways you could do this You could do this by scooping out this combination of broth and roasted vegetables into a blender Um keeping it close by But what we’re going to use here today is an immersion blender Um one of my favorite favorite tools in the kitchen Um you can blend so much with this You can blend dressings you can blend smoothies and in this case you can make a really luscious smooth sauce So I’m going to blend this through here and keep it down in the liquid And then I just take sections and go by section And then before we get too far along so one thing I will say is never stick your finger in here to clear this out Never touch it with your finger to clear it out I’m going to set that aside for a second because we are missing our one of our other secret ingredients is our garlic Um our roasted garlic So the cloves themselves turn this really dark caramelly brown And we’re going to just put them in whole like that Sometimes if you’re lucky you can just squeeze them out like butter Like they’re the consistency of butter That’s how soft you want them to get Um you can also make this and store it This is a whole head of garlic Um don’t be afraid The mellowing happens when it’s roasting and it turns almost sweet I like to use roasted head of garlic like this um when I make garlic bread because it just takes the flavor deeper So I’ll mix this roasted cloves with butter and olive oil and a little parmesan And that’s what gets spread over my garlic bread So um we’re going to let this simmer We’re going to get it going simmering for about 10 minutes And while that’s going we’re going to do our super fun crackers Um so we’re going to bring out what we need for the crackers Now doing doing like a grilled cheese is very traditional but maybe you ran out of sourdough bread Um I think having crackers on hand like our family always has crackers on hand It’s the start of a good snack It’s the start of maybe something that you’re inventing like these little cheesy crispy grilled cheese to go along with this The Breton crackers that we’re using today happen to be a multi-grain really Um they taste more substantial I think is what was what I’m looking for So we’re going to elevate these crackers even more by adding a bunch of herbs to them So um I have about 2 tablespoons of olive oil in here We have about two teaspoons of dried basil and two teaspoons of oregano and two teaspoons of thyme We’re just going to mix that up till we get this almost it’s almost a paste Um and that’s good so that it stays on the cracker itself Okay So this is how we’re going to do this Little smidgies of that seems to be the word that I’m using today Smidge A smidge So just a little bit of the olive oil and herb blend And then I’m brushing it around so that it really makes its way around the cracker Right You want it to be in every bite Um and then you can use the cheese of your choice So we’re going with some cheddar here Pretty uh you know pretty standard cheddar but this would be great with grier cheese with like a fontina something that’s going to melt That’s probably good on our cheese And then we’re just going to top them with the other crackers I feel like once we are ready for the soup we’re going to wish we had more crackers And of course you could do 24 or 12 like the recipe says but we’re just going to get these going We’re just going to put these back into the oven Sheetpan dinner So that’s that Here we go That’s I love that it’s something you can do while the tomato soup is simmering too That’s nice Yeah that is nice We want everything to come together at the same time Okay So those guys go in Um Amy if you could remind me to check on those in about 7 to 10 minutes or so We’ll do chef Okay Um here we go We’ve got a simmer here So now this is fun because this recipe like I said we’re sort of elevating the traditional tomato soup right you could have just roasted the tomatoes maybe throw some roasted red peppers in there Um I do think because we blend it this is an opportunity to add in more vegetables I’m always all about adding in adding in So um I might have even roasted red peppers I might have roasted um cauliflower You’d never know it’s in there except that it gives more of that caramelizy flavor And then the sort of magic ingredient suggested by the recipe is a great idea to especially cuz you said Amy that you love cheese right so guess what we’re going to add in some goat cheese and it’s going to just give the tang and the acidity of the tomato and then the creaminess of the goat cheese So it’s only about um you know like 3 oz It’s not a lot of goat cheese but you can put goat cheese into the soup directly And then I’m going to save a little bit um to to top the soup at the end So we’ve got some goat cheese going in there So I’m going to blend this to get that goat cheese distributed through here And we’re getting smoother And I can definitely smell the goat cheese in this soup It’s just giving it a whole whole other vibe Um so we’re going to just taste What I didn’t add to this yet is um any salt and pepper So I haven’t added that I That was definitely on the vegetables when they were roasting but we’re gonna taste it right now Okay I like it I like it a lot Um it could definitely use salt and it’s going to get salt from the cheese when we finish it Um and then if you found it too acidic if you tasted it and you were like “Woo that’s like too much acid from the tomatoes,” you could go ahead and add in um just like a little teaspoon of sugar to balance out the acidity of the tomatoes But that’s another reason why there are carrots in this soup because we have that natural sweetness from the carrots So I’m going to turn this down and let it simmer a little bit Um so the other thing we’re going to do to elevate this recipe is we’re going to make a little basil oil So you know maybe you’re a basil fan like me and you just want to add basil to as much as you can which is great So I’m trimming those off And I have a little bit of olive oil over here We’re just going to You could You could bash this up in a mortar and pestle if you’d like You could I’m going to leave those for the the end Um but we’re just going to make some ribbons You do want to get the cuts make some cuts in it so that um you’re exposing all those good flavors inside to that uh to the olive oil So we’re just going to steep this like a tea almost Okay So because we want this to just really be like an infusion um we want to steep it So we’re not we’re not going to bring this to a boil or fry it or anything We’re just doing a gentle steeping Okay Oh goodness Look at these guys Okay So we have made the crackers into woo something else Can you see this yeah Oh my Look at that crispy cheese Look at that crispy cheese This is where I wish we had smellvision because it’s like crispy Um it’s a freo If you’ve ever had that those crisps Um and I’ll show you the underside of this beauty Right So the cheese has come out and like gotten golden brown all around the edges of it It’s so Oh it smells so delicious And the herbs they’re going to be what also falls off into our soup It’s going to be delicious So I’m gonna make you a bowl and me a bowl Um we did get it to a nice smooth consistency And we have that lovely bowl of soup Maybe some crumbles of the goat cheese make an appearance to let you know that you taste that’s what you’re tasting in there I’m going to just put these into our Whoops He’s going deep He’s going for a swim So some beautiful goat cheese crumbles across the top And then I am looking for a spoon for our basil oil Like if you were doing this steeping it’s it’s on medium low right now If you’re steeping this at home I would go ahead and give it a good 15 minutes Again not boiling or anything just steeping 15 minutes steeping Um so but I’m going to I’m going to jump the gun a little bit and drizzle some of this on as is You’re still going to get great basily flavor I promise Amy This one’s for you Oh I love the contrast of color too with that basil And then let’s see which one of these lovelies is going to stay afloat on our soup Right So here is our Oh look at that Okay So now you have a soup and a grilled cheese cracker that has just gone sort of next level Um I think that I’m ready to eat this I think this is a great soup season elevated soup with you know what hey I just have crackers in my pantry That’s okay I can make those crackers even more delicious as well Um it would be great uh if you checked out the Breton Cracker website which is Breton_US You can see all the different varieties that you have there We so appreciate the chance to make this delicious recipe So thanks to Breton Crackers and until next time I hope your kitchen is your happy place and we see you again soon

Delicious Roasted Tomato Soup with Herby Crunchy Grilled Cheese Bites Recipe

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