TRIPLE TOMATO SOUP WITH TOASTED WHITE CHEDDAR CROUTON
This recipe is a grown-up combination with the “dunk” of the grilled cheese into tomato soup built right into the dish. The deep flavor of this soup comes from three tomato sources: the smokiness of roasted Roma tomatoes, the complexity of sun-dried tomatoes, and the sweetness of tomato paste.
5 large Roma tomatoes, peeled*
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cups thinly sliced white onion
2 tablespoons brandy
1 tablespoon vegetarian Worcestershire sauce
½ cup dry packed sun-dried tomatoes (sliced into ¼-inch strips)
2 tablespoons tomato paste
1 cup water
3 cups vegetable broth
1 teaspoon fresh thyme (4 sprigs)
Sea salt flakes and cracked black pepper (to taste)
4 slices whole-grain bread
1 cup shredded white Cheddar cheese
Turn the broiler on high. Slice the peeled tomatoes lengthwise and place them cut side down on a rimmed baking sheet. Brush each tomato with olive oil and place under the broiler until the tomatoes start to blacken. This takes 8 to 10 minutes; keep your eye on them. Once they’re done, set the baking sheet aside and allow the tomatoes to cool.
In a Dutch oven or other heavy pot, heat 1 tablespoon of butter over medium-low heat. Once the butter has melted, add the sliced onion. Allow the onion to sweat down and start to brown; this should take 15 minutes. Add the brandy and the Worcestershire sauce to the pot and raise the heat to medium. Allow most of the liquid to evaporate and then add the sun-dried tomatoes, tomato paste, water, and broth. Add the roasted Roma tomatoes and smash them against the side of the pot using the back of a wooden spoon. This produces a texture that matches well with the onion. Bring the soup to a boil, cover, reduce to low heat, and simmer for at least 20 minutes. Add fresh thyme, salt, and pepper just before serving.
To serve, slather toasted bread with melted butter. Turn the broiler on medium. Divide the soup between two oven-safe bowls, float the toast on top of the soup, and cover the toast with the white Cheddar. Place the bowls under the broiler for 2 to 3 minutes or until the cheese is bubbling. Serve immediately.
Makes 4 servings as a first course or 2 as a main dish.