Creamy Tomato Soup & Vegan Grilled Cheese
Equipment
Ingredients
Soup
ripe tomatoes (ripe)
5 piece
bell peppers (whole)
2 piece
onion (whole)
1 piece
whole heads of garlic (whole)
2 piece
balsamic vinegar
2 tablespoon
olive oil
3 tablespoon
vegetable broth
360 milliliter
fresh basil (fresh)
15 gram
fresh rosemary (fresh)
5 gram
salt
5 gram
black pepper
3 gram
Grilled Cheese
bread of choice
8 slice
vegan butter (vegan)
30 gram
vegan cheese (vegan)
120 gram
Instructions
Prepare vegetables
Cut tomatoes and bell peppers in half, chop the onion, and cut the tops off the garlic heads.
Season and roast vegetables
Place prepared vegetables on a baking sheet, drizzle with olive oil and balsamic vinegar, season with salt and fresh rosemary.
Roast vegetables
Roast vegetables at 180°C for 40-50 minutes until soft and caramelized.
Blend the soup
Squeeze roasted garlic cloves from skins, transfer everything to a pot with fresh basil, black pepper, and 240ml vegetable broth. Blend until creamy and smooth, adding more broth as needed.
Simmer the soup
Let the soup simmer gently for a few minutes to develop flavors.
Prepare grilled cheese
Cut a spooky face into one slice of bread for each sandwich.
Cook grilled cheese
Melt vegan butter in a skillet over medium heat, add bread and top with vegan cheese. Cook until bread is golden and cheese is melted.
Serve
Serve the creamy tomato soup with the spooky vegan grilled cheese for the ultimate cozy combo.
Original recipe
Storage
Store soup and grilled cheese separately. Grilled cheese best eaten fresh, soup can be reheated multiple times.
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