Tomato Gruyère Toasts (Print Version)
# Ingredients:
→ Soup Base
01 -
1 medium yellow onion, cut into chunks
02 -
5 fresh basil leaves, plus extra for decorating
03 -
6 roma tomatoes, cut in half
04 -
1 teaspoon balsamic vinegar
05 -
1/4 cup heavy cream, with more to finish if you want
06 -
Kosher salt and freshly cracked black pepper to taste
07 -
1 cup cherry tomatoes, left whole
08 -
1 whole head of garlic, cut in half (or 2 smaller ones if you'd like it stronger)
09 -
1/4 cup high-quality olive oil
10 -
1 cup vegetable or chicken stock
→ Gruyère Bread Toppings
11 -
A French baguette or sourdough loaf, sliced thin
12 -
Pinch of salt and black pepper for seasoning
13 -
Drizzle of olive oil for even coverage
14 -
Gruyère cheese, shredded to coat the bread
# Instructions:
01 -
Turn your oven on to 400°F (200°C). Toss together tomatoes, onion, garlic, olive oil, plus salt and pepper in a baking dish safe for the oven. Roast for around 30 to 40 minutes until the veggies are soft and the tomatoes start browning and popping open.
02 -
Lay out baguette slices flat on a baking sheet. Add a little olive oil drizzle, followed by Gruyère cheese. Sprinkle on a bit of salt and pepper for flavor. Bake for roughly 15 minutes or until they're crispy and the cheese has melted. Remove and set aside.
03 -
Move your roasted veggies into a blender. Squeeze the roasted garlic out of its peel (throw the skin away). Add in all the cooking juices, broth, and basil leaves. Blend it all together until it's silky smooth.
04 -
Transfer the soup from the blender to a pot. Mix in the balsamic vinegar and heavy cream. Taste and adjust flavors with salt, pepper, or a pinch of sugar if you'd like. Serve the soup hot in bowls, with Gruyère toasts on the side and a sprinkle of fresh basil leaves on top.
# Notes:
01 -
If you don't want to roast the veggies, you can cook the soup by simmering everything on the stovetop until the tomatoes burst and soften.
02 -
No blender? Use an immersion blender to puree directly in your pot.