Sheet-Pan Tomato Soup & Grilled Cheese

88Min

4Servings

485Cal

MediumLevel

VegetarianKid friendlyvegetarian

#comfort food#family friendly#weeknight dinner#sheet pan

Equipment

Oven

Baking sheet

Parchment paper

Knife

Cutting board

Blender

Frying pan

Spatula

Plate

Ingredients

Soup

red bell peppers (halved, seeds removed)

2 piece

large hot house tomatoes (halved)

2 piece

cherry tomatoes

900 g

onions (quartered)

2 piece

garlic heads (tops cut off)

2 piece

olive oil

60 ml

red pepper flakes

1 tsp

oregano

1 tsp

thyme

1 tsp

salt

2 tsp

black pepper

1 tsp

vegetable broth

600 ml

heavy cream

120 ml

fresh basil

15 g

Grilled Cheese

sourdough bread

4 slice

sharp cheddar cheese (sliced)

60 g

mozzarella cheese (sliced)

60 g

parmesan cheese (grated)

15 g

butter

30 g

Instructions

Preheat oven

Preheat oven to 190°C for roasting vegetables.

5 min190°C

Prepare vegetables

Halve the bell peppers and tomatoes, quarter the onions, and cut tops off garlic heads.

10 min

Remove all seeds from bell peppers for a smoother soup texture

Season and oil vegetables

Place all vegetables on parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, red pepper flakes, oregano, and thyme.

5 min

Make sure to coat the exposed garlic with olive oil for easier squeezing later

Roast vegetables

Roast vegetables for 45-60 minutes until soft and cherry tomatoes have burst.

50 min190°Ctimer 50 min

Check at 45 minutes - cherry tomatoes should be bursting and vegetables should be caramelized

Blend soup

Transfer roasted vegetables to blender, squeeze roasted garlic, add broth, cream, and basil. Blend until smooth.

5 min

Add broth gradually to reach desired consistency - start with less and add more as needed

Assemble grilled cheese

Layer cheddar and mozzarella between sourdough slices, add parmesan if desired.

3 min

Use room temperature butter for easier spreading

Butter the sandwich

Generously butter both outer sides of the sandwich.

2 min

Spread butter all the way to the edges for even browning

Fry grilled cheese

Pan-fry low and slow in butter until golden and crispy on both sides with melted cheese inside.

8 minLow heattimer 4 min

Press gently with spatula to ensure even contact with pan for crispy crust

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or stovetop on medium heat

Store soup and grilled cheese separately. Reheat soup on stovetop for best texture. Grilled cheese is best fresh but can be reheated in oven at 180°C for 5 minutes.

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