GRILLED TOMATO SOUP WITH GRILLED CHEESE TOASTS

Grilled Tomato Soup with Grilled Cheese Toasts image

This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. We love Havarti cheese for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

Extra-virgin olive oil, for oiling the grill grates and drizzling
3 pounds plum tomatoes, halved through the stem ends
Kosher salt and freshly ground black pepper
1 medium onion, sliced into 1/4-inch rounds
1 tablespoon unsalted butter plus 2 tablespoons melted
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, minced
6 large fresh basil leaves
1/3 cup heavy cream
Sugar, for seasoning, optional
Four 1/2-inch-thick slices crusty bread
8 slices Havarti cheese

Steps:

Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates.
Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast.
Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste.
Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup.