Ingredients:
- 2 lbs Ripe Roma Tomatoes (halved lengthwise)
- 1 large Yellow Onion (peeled and quartered)
- 6 large Garlic Cloves (peeled)
- 3 Tbsp Olive Oil
- 1 tsp Dried Oregano
- 4 sprigs Fresh Thyme
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 4 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 Tbsp Balsamic Vinegar
- 1/4 cup Heavy Cream (Optional)
- 6 slices Sourdough Bread (about 3/4-inch thick)
- 4 Tbsp Unsalted Butter (softened)
- 6 oz Gruyère Cheese (grated)
- 1/4 cup Parmesan Cheese (finely grated)
Instructions:
- Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- Toss the halved tomatoes, onion quarters, and whole garlic cloves with olive oil, oregano, thyme sprigs, salt, and pepper directly onto the prepared sheet pan. Arrange vegetables in a single layer.
- Roast for 40–45 minutes, stirring halfway through, until vegetables are deeply caramelized and slightly charred.
- While vegetables roast, assemble the croutons: Butter one side of each sourdough slice. On two slices, layer evenly with the Gruyère and Parmesan cheese blend, then top with the remaining buttered slices (butter-side-up). Cut the assembled sandwiches into rough 1.5-inch cubes.
- Remove the thyme sprigs from the roasted vegetables. Transfer the roasted vegetables and all pan juices into a sturdy blender.
- Add the stock and balsamic vinegar to the blender. Blend until completely smooth. (Optional: Press the purée through a sieve into a saucepan for a silkier texture).
- Transfer the soup base to a saucepan on the stovetop. Bring to a gentle simmer. Stir in heavy cream (if using). Taste and adjust seasoning.
- Arrange the cheese bread cubes on a small baking sheet (or carefully on the corners of the main sheet pan). Return the pan to the oven for the last 10–12 minutes of roasting, or until the bread is golden brown and crisp.
- Ladle the hot soup into serving bowls and immediately top each serving generously with the fresh, warm Grilled Cheese Croutons.