Make Matty Matheson's roasted tomato soup with grilled cheese crostini all soup season long
Skip the canned stuff for this recipe from his new cookbook
Matty Matheson’s homemade tomato soup recipe takes things up a notch by swapping out the usual side of toast for something far more satisfying: a stack of grilled cheese crostini smack dab in the middle of the bowl. That was reason enough for us to share this recipe from the chef and actor’s new cookbook, Soups, Salads, Sandwiches. The soup itself is packed with flavour, thanks to a blend of charred vegetables and jalapeño to give it some heat. Read on to make this cold-weather meal that simply screams comfort food.
Broiled and Burnt Roasted Tomato Soup with Grilled Cheese Crostini Thing
By Matty Matheson
Nothing beats grilled cheese, and nothing beats tomato soup from a can. It just makes you feel like everything will be OK in that moment. If you want to step it up, well now, just look at this f--king thing. Stare at the cheese crostini stacked so high. Stare at the roasted tomato soup.
As you slurp up your soup, you can dunk each little cheesy crostini in the delicious tomato liquid. Soak it up one-by-one. You can smell it, which is kinda the best, then taste it, and then you have risen into the heavens. You can look down at all the losers still just eating canned soup (even though it’s delicious) like, Come on! Figure it out.
Ingredients
Soup:
- 12 hothouse tomatoes, halved
- 1 red onion, roughly chopped
- 3 jalapeños, halved and seeded
- 3 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
Preparation
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!
Serves 6
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.
