Tomato Soup with Grilled Cheese
Equipment
Ingredients
Soup
round tomatoes (whole)
4 pcs
plum tomatoes (whole)
8 pcs
red bell pepper (whole)
1 pcs
orange bell pepper (whole)
1 pcs
yellow onion (whole)
1 pcs
garlic bulbs (whole)
2 pcs
rosemary sprigs (fresh)
4 pcs
thyme sprigs (fresh)
4 pcs
fresh basil (fresh)
0.5 cup
olive oil (liquid)
60 ml
salt (dry)
10 g
black pepper (ground)
5 g
dried oregano (dry)
1 tsp
sugar (granulated)
0.5 tsp
smoked paprika (ground)
0.5 tsp
low-sodium chicken broth (liquid)
320 ml
heavy cream (liquid)
240 ml
Grilled Cheese
sourdough bread (sliced)
8 slices
provolone cheese (sliced)
8 slices
shredded cheese (shredded)
200 g
butter (softened)
40 g
Instructions
Preheat oven
Preheat your oven to 200°C.
Prepare vegetables
Add the tomatoes, red bell pepper, orange bell pepper, yellow onion, garlic bulbs, rosemary, and thyme to a baking sheet.
Season vegetables
Drizzle everything generously with olive oil and season generously with salt and pepper.
Roast vegetables
Roast for 40–50 minutes, or until the vegetables are tender and nicely roasted.
Blend soup base
Transfer the roasted vegetables and ½ cup fresh basil to a blender. Blend for 2–4 minutes, or until completely smooth.
Simmer soup
Pour the blended mixture into a large pot and add the seasonings, chicken broth, and heavy cream. Bring to a gentle simmer and cook until heated through and creamy.
Assemble grilled cheese
Layer provolone and shredded cheese between two slices of sourdough bread.
Cook grilled cheese
Butter the outside of the bread and cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted.
Original recipe
Storage
Grilled cheese best fresh. Soup can be frozen in portions.
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