Color and Trends 2018 Digitsl_Design_Color_Trends | Page 82

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Recipe by Rob Thomas, www.chefrob.ca
SOUP INGREDIENTS
2 Tbsp.
olive oil
1
onion, cut in 4
2 large
red peppers, seeds removed and cut in half
3 cloves garlic
2 lbs
ripe tomatoes, quartered
1 litre
chicken stock or vegetable stock

salt and pepper to taste GRILLED CHEESE CROUTONS INGREDIENTS
4 slices
bread (I used multigrain)
2 Tbsp.
butter, room temperature
3-4 oz
cheese, grated or sliced. (I used old

cheddar)
SOUP DIRECTIONS
Place the vegetables, onions, tomatoes, peppers and garlic cloves on a lined
baking tray. Drizzle with a little olive oil and salt. Roast in a 400°F oven for 40
minutes, turning the onions and peppers once. Next, peel away as much of
the skin from the roasted peppers and tomatoes as you can. CROUTON DIRECTIONS
Spread butter on both sides of each bread slice.
In a large pot, add roasted vegetables and stock. Bring to a simmer for 30
minutes.
Remove from heat and allow to cool a little. Purée the soup in batches in a
blender or with a hand-held blender. Strain through a coarse sieve and add a
little extra stock, if desired.
Season to taste with salt and freshly ground black pepper.
Heat a large frying pan over medium and lay 2 slices of bread
in pan. Top each slice with cheese, then remaining bread. Cook,
flipping halfway when cheese is melted and bread is golden.
Remove from pan and let cool slightly. Cut into
1/2 inch cubes.
Ladle the soup into bowls and top with grilled cheese croutons.