Roasted Yellow Tomato Soup

Instructions

1. Preheat your oven to 300°F. Line a large, rimmed sheet tray with parchment paper or a Silpat™ baking mat. Set aside.
2. Slice yellow tomatoes ½-inch thick and place them on the prepared sheet tray. Leave room between slices to prevent overcrowding. Sprinkle with garlic powder and season with salt and black pepper to taste.
3. Place sheet tray in the oven and roast for approximately 2 hours or until the tomatoes are nicely browned around the edges.
4. Remove the crust from the sourdough bread and cut each slice into 4 equal-sized rectangles. Brush one side with melted butter and place buttered sides on a grill pan set over medium heat. Toast just until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks face up. Top each piece of bread with some of the sliced Brie. Set aside.
5. Remove the tomatoes from the oven and cool them slightly when roasted. Transfer roasted tomatoes to a high-powered blender or food processor, broth, basil, onion, celery, garlic, cumin, and heavy cream—season with salt and black pepper to taste.
6. Cover and blend on high until the roasted vegetables are smooth and thoroughly combined. (Ensure the lid is properly vented to prevent the hot liquid from exploding). Taste and adjust seasonings as needed. Add chicken or vegetable stock, one tablespoon at a time, and re-blend to achieve desired consistency.
7. Before serving, adjust the top oven rack to the second highest position and set the oven broiler high. Place the grill pan under the broiler for 1-2 minutes or until the Brie is soft and melting. (Observe so the Brie doesn't melt completely).
8. To serve, transfer the soup into individual serving bowls and top each bowl with a grilled cheese crouton and a sprig of fresh basil. Enjoy!