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Sunny Anderson's Simple Roasted Tomato Soup with Broiled Cheese Toast | The Kitchen | Food Network
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Broiled cheese toast is the new grilled cheese! Dip it in Sunny Anderson’s warm roasted tomato soup for the coziest meal ever.
#TheKitchen, Saturdays at 11a|10c
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sunny’s Simple Roasted Tomato Soup with Broiled Cheese Toast
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 4 servings
Ingredients
Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
Toast:
4 slices white bread
4 slices American cheese
Directions
For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
For the toast: Preheat the broiler on high.
Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
#SunnyAnderson #TomatoSoup #TheKitchen #FoodNetwork
Sunny Anderson's Simple Roasted Tomato Soup with Broiled Cheese Toast | The Kitchen | Food Network
#TheKitchen, Saturdays at 11a|10c
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sunny’s Simple Roasted Tomato Soup with Broiled Cheese Toast
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 4 servings
Ingredients
Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
Toast:
4 slices white bread
4 slices American cheese
Directions
For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
For the toast: Preheat the broiler on high.
Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
#SunnyAnderson #TomatoSoup #TheKitchen #FoodNetwork
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