Serves 1
Directions
- 1Cut the tomatoes into halves.
- 2Place the cut tomatoes into a baking sheet.
- 3Cut the red bell pepper into quarters, remove the seeds, and place them on the baking sheet with the tomatoes.
- 4Peel and quarter an onion, then add it to the baking sheet.
- 5Drizzle olive oil over the vegetables.
- 6Season with salt and pepper.
- 7Add fresh thyme sprigs.
- 8Toss the vegetables to coat them evenly.
- 9Cut the top of a garlic bulb, drizzle with olive oil, and place it on the baking sheet.
- 10Roast the vegetables in the oven.
- 11Drizzle olive oil into a Dutch oven placed on a stovetop.
- 12Peel and finely dice another onion.
- 13Add the diced onion to the Dutch oven and sauté until translucent.
- 14Slice the carrots and add them to the Dutch oven.
- 15Dice the celery and add it to the Dutch oven.
- 16Add fresh basil leaves to the vegetables in the Dutch oven.
- 17Season with salt and pepper.
- 18Stir the vegetables in the Dutch oven.
- 19Add the roasted vegetables and their juices from the baking sheet into the Dutch oven.
- 20Squeeze tomato paste into the mixture.
- 21Stir everything together.
- 22Squeeze the roasted garlic cloves into the soup.
- 23Stir the garlic into the soup.
- 24Pour vegetable broth into the soup.
- 25Stir to combine all ingredients.
- 26Cover the Dutch oven and let the soup simmer.
- 27Stir the soup after simmering.
- 28Use an immersion blender to blend the soup until smooth.
- 29Pour heavy cream into the blended soup.
- 30Stir the cream into the soup until fully incorporated.
- 31Spread butter on one side of a slice of white bread.
- 32Place white cheddar cheese and cheddar cheese on the bread.
- 33Top with another slice of buttered bread to make a sandwich.
- 34Melt butter in a frying pan.
- 35Place the sandwich in the pan.
- 36Flip the sandwich to toast the other side, adding more butter to the pan if needed.
- 37Cover the pan to allow the cheese to melt.
- 38Cut the grilled cheese sandwich in half.
- 39Serve the tomato soup in a bowl.
- 40Drizzle heavy cream on top of the soup.
- 41Drizzle olive oil on top of the soup.
- 42Garnish with fresh basil.
- 43Dip the grilled cheese into the soup.
Ingredients
- 4 Tomatoes
- 1 Red bell pepper
- 1 Onion
- Olive oil
- Salt
- Black pepper
- Fresh thyme
- 1 Garlic bulb
- 1 Onion
- 2 Carrots
- 2 Celery stalks
- Fresh basil
- Tomato paste
- Vegetable broth
- Heavy cream
- White bread
- Butter
- 2 slices White cheddar cheese
- 2 slices Cheddar cheese
Equipment
Cutting boardKnifeBaking sheetOvenDutch ovenWooden spoonImmersion blenderFrying panSpatulaBowlLadle
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