Tomato & Gruyère Toasts (Print Version)
# Ingredients:
→ Soup Ingredients
01 -
6 roma tomatoes, split in half
02 -
1 cup whole cherry tomatoes
03 -
1 medium yellow onion, chopped roughly
04 -
1 head of garlic, cut in half (use 2 small heads for stronger taste)
05 -
1/4 cup good-quality olive oil
06 -
1 cup chicken or veggie broth
07 -
1/4 cup heavy cream, plus more if you'd like
08 -
5 big basil leaves, with extra for topping
09 -
1 teaspoon of balsamic vinegar
10 -
Kosher salt and cracked black pepper, as much as you like
→ Gruyère Toast Ingredients
11 -
1 baguette (French or sourdough), thinly sliced
12 -
Olive oil to drizzle
13 -
Gruyère cheese, shredded to cover toast pieces
14 -
Salt and pepper, as needed
# Instructions:
01 -
Get your oven to 400°F (200°C). Toss tomatoes, onion, garlic, olive oil, salt, and pepper into an oven dish. Roast for 30 to 40 minutes until the veggies are soft and tomatoes start to char and burst open.
02 -
Lay baguette slices on a baking tray. Drizzle some olive oil on top, sprinkle shredded Gruyère cheese, and season with salt and pepper. Bake for about 15 minutes until the cheese is bubbly and edges look crisp. Set it aside.
03 -
Move the roasted veggies into a blender. Squeeze the garlic out of its skins and ditch the skins. Add broth, basil leaves, and all the juices and oil from roasting. Blend it smooth.
04 -
Pour the blended soup into a pot. Mix in the heavy cream and balsamic vinegar. Adjust salt, pepper, and even add a bit of sugar if you'd like. Serve it in bowls, add Gruyère toasts on top, and sprinkle fresh basil for that final touch.
# Notes:
01 -
If you prefer, you can cook all the soup ingredients in a pot on the stove. Let it simmer on medium heat until the veggies soften and tomatoes burst.
02 -
Instead of using a high-speed blender, an immersion blender works too.