Fire-roasted tomato soup with grilled cheese croutons

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Fire roasted tomaotes bring this soup to the next level!

Yields 6-8


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, peeled and minced
  • 1 large onion, roughly chopped (approx 200g)
  • 3 medium carrots, roughly chopped (approx 200g)
  • 2 sticks celery, roughly chopped (approx150g)
  • 1 can Muir Glen Fire Roasted diced tomatoes (796mls/ 28floz)
  • 1 litre (4 cups) chicken or vegetable stock
  • Salt and pepper, to taste

For the croutons

  • 4-6 slices country bread
  • 75g sharp cheddar cheese, grated


  1. Heat the oil and butter in a large saucepan on medium-high heat.
  2. Add garlic and onion and gently sauté until just starting to soften but not brown (5-8 minutes).
  3. Add the carrots and celery and continue to cook over medium heat for around 10 minutes. The vegetables should be starting to get a little soft.
  4. Add the tomatoes and stir to combine.
  5. Add the stock and increase the heat to high. Bring to a boil.
  6. Reduce the heat to a simmer and cover the pan.
  7. Simmer, stirring occasionally, for around 30 minutes. The vegetables should be quite soft at this time - you should be able to crush them with the back of a fork.
  8. Remove from heat and season to taste.
  9. Allow to cool before you use an immersion blender or a regular blender to blend the soup until smooth.
  10. For the croutons:
  11. Pre-heat the broiler (grill) to medium-high.
  12. Toast your bread, then sprinkle the cheese evenly over the top of each slice.
  13. Place bread on a baking tray lined with parchment and place under broiler until the cheese is melted and bubbling.
  14. Remove from heat and allow to cool slightly before cutting into croutons.
  15. Serve on top of the soup.


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