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Serves: 4

Grill-Roasted Tomato Soup with Parmesan Croutons

Prep Time
30 min.
Cooking Time
8 - 10 min.
Method
Direct
Prep Time
30 min.
Cooking Time
8 - 10 min.
Method
Direct

Ingredients

Grilled  Roasted  Tomato  Soup 346X318
  • 900g plum tomatoes, firm but ripe
  • 1 red onion, quartered through the stem and peeled
  • 10 medium garlic cloves, peeled
  • 56g lightly packed fresh thyme sprigs
  • 60ml extra-virgin olive oil
  • 940ml low-sodium chicken broth
  • 1 tsp granulated sugar
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp unsalted butter, softened
  • 8 slices baguette, each about ¼ inch thick
  • 113g grated Parmigiano-Reggiano cheese, divided
  • 2 tbsp fresh basil, roughly chopped

Instructions

    At the barbecue:

  • 01 Prepare the grill for direct cooking over low heat. Pre-heat a grill pan over direct low heat for about 10 minutes.
  • 02 In a medium bowl combine the tomatoes, onion, garlic, thyme, and oil and toss to coat. Using tongs arrange all the vegetables and herbs on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the tomato skins wrinkle and start to brown, 20 to 25 minutes, turning occasionally. Transfer the tomatoes to a large saucepan. Continue to cook the onions, garlic, and thyme until the onions and garlic are lightly charred on all sides, 5 to 10 minutes. Add the onions and garlic to the saucepan. Discard the thyme.
  • 03 Add the chicken broth to the saucepan. Bring to a boil, reduce the heat, and simmer until the tomatoes collapse completely, 8 to 10 minutes. Transfer the soup to a blender and puree until very smooth. Pour the soup through a mesh strainer to remove all the tomato seeds and skin. Season with sugar, salt and pepper.
  • 04 If the grill has an infrared burner above the warming rack, preheat the burner on high, with the grill lid open. Butter one side of each slice of bread. Top each buttered side with about 1 tsp of cheese. Using tongs position the bread slices on the warming rack (toward the back) just in front of the burner. Cook, with the lid open, until the cheese melts and browns, about 2 minutes. Watch carefully so the cheese doesn't burn. Remove the croutons from the warming rack. If your grill does not have an infrared burner, toast the croutons under a broiler.
  • 05 Just before serving, reheat the soup, if necessary, and add the basil. Ladle the soup into bowls and float the croutons on top. Garnish with any remaining cheese. Serve warm.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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