Roasted Tomato Soup with Grilled Cheese and Caramelized Onion Croutons 


  • 10 plum tomatoes, hulled and halved
  • 1/2 white onion, peeled and cut in half again 
  • 1 head garlic, top removed 
  • Olive oil 
  • Salt and pepper 
  • 1 tbsp honey 
  • 2-3 cups chicken stock
  • 1 tbsp Better Than Bouillon, Roasted Chicken 
  • 1/2 cup (plus additional for garnish) Creme Fraiche 
  • Basil 
  • 6 slices , Stone Hearth Bakery, Olive Oval Bread 
  • 2-3 tbsp good quality mayonnaise 
  • 2 white onions, peeled and thinly sliced 
  • 2 tbsp butter 
  • Salt and pepper 
  • 1 175g block of Great Lakes Caramelized Onion Goat Cheese Cheddar, shredded 

For soup: Preheat oven to 325°F. Place tomatoes, onions and garlic, cut side down on a parchment lined sheet, drizzle with oil and season to taste and roast 15-20 minutes until dark golden and soft. Remove from oven, allow to cool slightly and remove peels from tomatoes and garlic (squeeze garlic from bottom to remove). In a large pot, over medium heat, heat a splash of oil and add tomatoes, garlic and onion, cook 1-2 minutes. Add stock until covered plus 2”, add bouillon and honey, bring to a simmer, reduce heat to med-low and allow to simmer 15-20 minutes, stirring occasionally. Remove from heat and blend until smooth. Add in creme fraiche and blend until combined, serve immediately topped with grilled cheese (recipe below), more creme fraiche and fresh basil. 

For grilled cheese croutons:  Preheat oven to 325°F. In a large skillet, over medium heat, melt butter, add onions, sauté 1-2 minutes, turn heat to low and allow to slowly cook for 20+ minutes, stirring occasionally until golden. Set aside and cool slightly. Spread a generous portion of mayonnaise on both sides of two slices of bread, two slices per sandwich. Heat a medium pan over medium heat, place 1 slice of bread, mayonnaise side facing down, sprinkle with cheese, add Caramelized onions, sprinkle with cheese again and top with next slice of bread. Repeat for each sandwich, for a total of 3 sandwiches. Let cook 2-3 minutes per side, remove from heat, cut off crusts and cube into 1/4s. Place squares on a parchment lined sheet and bake in oven for 5 minutes. Place on top of soup or serve as a side. 


Looking for a cows-dairy free option or even just a deeper, earthier cheddar?… look no further than goats cheddar. Goats cheddar, a dryer, sturdier and more palatable version of its sister cheese; chèvre is easily swapped out for any mild-aged cheddar cheese in your recipe book. 

Recipe created by Chef Dany Duguay


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