Roasted Tomato Sausage Soup with Grilled Cheese Croutons. A creamy spicy soup with crunchy savory grilled cheese croutons. Perfect for a cool fall or winter afternoon.
When I saw this idea for grilled cheese croutons on Pinterest I just couldn’t resist making it. I have been working towards making a tomato soup that Kevin enjoys our whole marriage and finally achieved something worthy to share. Kevin and I share a very split opinion on tomato soup.
Me? I could probably live a substantial amount of time quite happily just eating tomato soup and grilled cheese.
It’s almost a punishment to Kevin. His primary complaint is that there is nothing in tomato soup….that its boring and unpalatable in its smooth emptiness. So I make creamy smooth soups for myself occasionally when he’s not around and otherwise attempt to fill our tomato soups with lots of chunks.
This one is a beautiful meld of summer tomatoes, fresh basil, thyme, oregano and sage, and spicy sausage. The tomatoes and onion are roasted to really concentrate all the wonderful depth of flavor that they have.
The sausage adds that thin layer of fat to the equation and as you stir through you can see the spicy oil suspended in the broth. Pair all that with the crunch of sage-covered grilled cheese in each bite and you have a perfect grown-up version of this classic combo.
Roasted Tomato Sausage Soup with Grilled Cheese Croutons Recipe
Roasted Tomato Sausage Soup with Grilled Cheese Croutons. A creamy spicy soup with crunchy savory grilled cheese croutons. Perfect for a cool fall or winter afternoon.
Ingredients
- 1 large cookie sheet filled with tomatoes sliced in half, approximately 7-10 tomatoes depending on size
- 2 small onions
- 1-2 jalapenos, to taste
- 8 cups chicken stock
- 1/2 cup total, fresh basil oregano and thyme (if using dried, 1/2 tablespoon each)
- 3 tablespoons minced garlic
- 3 bratwursts or spicy sausages
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- 4 slices bread
- 1/2 cup butter, softened
- 1 tablespoon minced fresh sage, optional
- 8 slices cheddar cheese
Instructions
- 1. Chop up all the tomatoes, onion and jalapenos and spread over a nonstick cookie sheet. Coat lightly with olive oil and season with pepper liberally, toss to coat all sides. 2. Roast at 400 degrees till browned and bubbly (around 30-40 minutes) stirring once or twice.3. Heat stock with fresh herbs and garlic 4. In a large pan cook the sausages over medium high heat until cooked through (the skins on some may begin to burst). Remove from heat and slice into 1 inch slices. 5. Add sausage and all pan drippings to stock.6. Add roasted vegetables to stock and simmer gently for 20 minutes or longer. If desired puree some of the vegetables with an immersion blender-we like it chunky personally.7. Mix the sage with butter and butter both sides of the bread, add cheese and cook over medium heat on both sides until crispy. Chop into bite-size pieces.8. Just before serving add heavy cream to the soup. Do not boil! 9. Top with grilled cheese croutons and fresh basil, enjoy!
I think you mean evaporated milk, not condensed milk, which is very sweet, at least in the US.
Indeed! I have removed it all together as heavy cream truly is better.