Hot Honey Tomato Soup
gluten free
Sweet & spicy tomato soup that uses roasted tomatoes, carrots, garlic and onions and blended with lots of hot honey and topped with ooey-gooey grilled cheese croutons!
Tomato soup and grilled cheese is just an absolute staple, so I love this recipe because it just amps up this classic duo. The tomato soup is made by roasting all your vegetables in the oven until they are softened and almost jammy. You roast a bunch of tomatoes, quartered onions, carrots, and garlic. The tomatoes are the base while the onion gives is extra flavor when they caramelize in the oven. The roasted garlic is absolutely delicious blended into this soup, and the carrots actually give the tomatoes sweetness when they’re paired together. (Shoutout to Ina Garten for the tip!)
These roasted vegetables are blended with some broth, cream, and of course tons of hot honey. The hot honey give it extra sweetness but also some added heat, making the perfect flavor combination.
Instead of making a regular grilled cheese to dip, I absolutely love making these grilled cheese croutons to go with it instead. I keep them on the side and put a couple in at a time, that way they soak up the soup but don’t get too soggy. They make the most perfect bite.
Here are the Ingredients for this Hot Honey Tomato Soup:
Vegetables - Tomatoes, Garlic, Yellow Onion, Carrots, Basil
Seasonings - Salt, Pepper, Red Pepper Flakes, Hot Honey
Pantry - Broth, Sliced Bread, Olive Oil
Dairy - Half & Half, American Cheese, Butter
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Hot Honey Tomato Soup
Ingredients
- 7-8 medium tomatoes, sliced in half
- 2 large carrots, peeled and quartered
- 1 yellow onion, quartered
- 1 head garlic, top sliced off
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 2 cups broth
- 1/2 cup half & half or heavy cream
- 2 tbsp hot honey
- 1/4 cup fresh basil, chopped
- 2 slices bread of choice
- 1 tbsp butter
- 4 slices American cheese
Instructions
- Preheat oven to 400 F. Place the tomatoes, carrots, onion & garlic in a baking dish and drizzle with the olive oil. Season with salt, pepper, and red pepper flakes. Bake for 45 minutes.
- Add veggies into a soup pot and squeeze roasted garlic into pot. Add in the broth and heat until beginning to simmer. Blend with an immersion blender or high powered blender.
- Stir in half & half and then add in the basil and hot honey.
- Make your grilled cheese by melting butter in a pan, crisping both slices of bread and then adding cheese on top. Fold sandwich in half and cover to melt the cheese on low. Remove and cut into tiny squares.
- Top your soup with the grilled cheese croutons, more hot honey, fresh basil, and red pepper flakes.
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