Roasted Tomato Soup with Grilled Cheese Croutons

Roasted Tomato Soup with Grilled Cheese Croutons

6 cups cherry tomatoes, about 3 pints
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
4 cups chicken broth
1 - 28 oz. can diced tomatoes in juice
1/2 teaspoon thyme
1 cup whipping cream
1/2 cup sour cream

Heat the oven to 400 degrees. On a cookie sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil and the salt and pepper. Toss to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the cookie sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or stick-blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, about 8 to 10 minutes. Add salt and pepper, if necessary.
Place the soup into small bowls, add a small dollop of sour cream and garnish with the Grilled-Cheese Croutons.

Grilled Cheese Croutons

1/4 cup unsalted butter, softened
A pinch to 1/8 teaspoon garlic powder, depending on your own taste
6 thin slices of bread
6 slices cheese (American, cheddar, white cheddar or which ever you prefer)

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and garlic powder. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top each with 2 slices of the cheese, then with the remaining bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool, then cut them into 1-inch squares. Makes about 60 croutons.