Have you ever had toast soldiers? If you have, they were probably for dunking into soft boiled eggs—I’m sure it brings back some amazing childhood nostalgia! If you’ve never had toast soldiers, they are simply made of toast sliced into strips. Why not bring back those memories by making a quick batch of roasted tomato soup and serving it with grilled cheese toast soldiers? These ones will make your heart AND tummy happy!
Queen Street Bakery’s Romano Bean loaf offers a bold and savoury flavour, likened to a sourdough. This sharp taste profile pairs well with a variety of cheeses. These grilled cheese QSB toast soldiers with roasted tomato soup make a fun after school treat.
Roasted Tomato Soup with Four Cheese QSB Toast Soldiers
Roasted tomato soup
- 12 Plum Tomatoes, cut in half lengthwise
- ⅓ cup Olive Oil
- 2 tsp. Sea Salt
- 1 tsp. Freshly Ground Pepper
- Pinch of Oregano
- 4 cups Chicken or Vegetable Stock
- Salt and Pepper, to taste
Four Cheese Toast Soldiers
- ½ cup Each, Grated Cheddar, Asiago, Mozzarella
- 1 Queen Street Bakery Romano Bean Sliced Loaf
- ½ cup Butter, softened
- ¼ cup Parmesan
- 6-8 Large Basil Sprigs
- Extra Olive Oil, for drizzling
- Preheat oven to 350 degrees.
- Lay the tomatoes on a cookie sheet so they aren’t overlapping (you’ll need more than one!).
- Pour the oil over the tomatoes and toss to make sure they are well coated.
- Sprinkle the tops of the tomatoes with salt, pepper and oregano.
- Put tomato mixture in the oven for about 45 minutes (you will notice that the liquid will start to evaporate and they will begin to shrivel).
- After 45 minutes, increase the temperature to 450 degrees and keep mixture in the oven for another 20 minutes or until you see the caramelization start to form (they will begin to turn brown).
- Place the roasted tomatoes mixture, along with all of the juices in a large pot and turn the heat to medium.
- Add the chicken or vegetable stock to the tomato mixture and cook for 4-5 minutes, pressing the tomatoes with the back of a wooden spoon.
- If you have an immersion blender, whiz the contents of the pot until smooth (or you can leave it chunky if you prefer that texture). Alternately, you can puree the mixture in a blender and return it to the pot.
- Taste the soup and season with more salt and pepper if desired and then set aside, but keep warm.
- In a medium bowl, mix together the cheddar, asiago and mozzarella and set aside.
- Lay 6-8 slices of Queen Street Bakery Romano Bean bread on a wooden board or your counter top. Spread the butter on one side of each slice of bread and then flip the bread over.
- Divide the cheese mixture on top of half of the slices, spreading it to the edge, and then top with the remaining slices of bread (the sandwich should have butter on both of the outer pieces of bread).
- Heat a non-stick pan on medium heat. Sprinkle about a teaspoon of parmesan cheese on the top of the sandwiches (it should stick to the butter) and lay the cheese-coated side down on the pan.
- While the sandwich cooks, the cheese should be melting in the middle. Sprinkle the other side (the top) of each sandwich with parmesan and once the bottom is nice and golden (about 2-3 minutes), flip the sandwiches over and cook for another 1-2 minutes until the other side is golden as well.
- Once both sides are golden, remove to a cutting board and cut into soldiers (long strips). Cut into about 4 strips.
- Ladle the soup into bowls and top with a sprig of basil (either whole or slivered). Serve with toast soldiers – dunking is always a good idea!
Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.