BROILED and BURNT ROASTED TOMATO SOUP with GRILLED CHEESE CROSTINI THING
Servings 6 servings
Ingredients
SOUP
- 12 hothouse tomatoes halved 1 red onion, roughly chopped
- 3 jalapeños halved and seeded
- 4 garlic cloves smashed
- ½ cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 2 cups tomato puree
- 6 cups vegetable stock chicken stock, or water
CROSTINI
- 1 baguette cut into ¼-inch slices 1 garlic clove, peeled
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to broil on low. On a baking sheet, toss together the tomatoes, red onion, jalapeños, garlic, olive oil, and salt and black pepper to taste. Broil for 30 minutes, tossing every 10 minutes. Be careful not to burn everything, but you’ll want a nice char on the veggies. Leave that broiler on and crank it up to high!
- Transfer the charred veggies to a large Dutch oven. Add the tomato puree and vegetable stock. Bring the mixture up to a rolling boil, then cook over low heat for 30 minutes.
- While the soup is bubbling away, we’re going to make our grilled cheese crostini. Toast your slices of bread, then rub each slice with the garlic clove. Put a nice handful of mozzarella and sharp cheddar on each slice. Put them on a baking sheet and broil for only 2 minutes or so. Watch these; please do not burn them! We need these melty but not browned.
- Puree the entire soup mixture and serve with as many grilled cheese crostini as you can stack!
Notes
Excerpted from Matty Matheson: Soups, Salads, Sandwiches by Matty Matheson. Copyright © 2024 Matty Matheson. Photographs by Quentin Bacon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.