Directions
- 1Add 2 pounds of tomatoes, 2 bulbs of garlic with the tops sliced off, and 1 yellow onion cut in half with the roots off into a baking dish.
- 2Drizzle the ingredients with garlic olive oil (or regular olive oil), a bunch of black pepper, and a good bit of salt.
- 3Wrap the baking dish with aluminum foil and pop it into the oven at 425°F (218°C) for about an hour.
- 4While the vegetables are roasting, prepare the croutons by cutting sourdough bread into smaller pieces.
- 5Place the bread pieces in a bowl and add a little bit of olive oil, red pepper flakes, dried parsley, and garlic powder, then toss them to coat.
- 6Pop the croutons into the oven as well.
- 7Grate 5 ounces of cheddar cheese, 5 ounces of Swiss cheese, and 5 ounces of mozzarella cheese for the grilled cheese.
- 8Once roasted, add the tomatoes to a soup pot, removing them from the stems.
- 9Add the roasted onions to the pot.
- 10Squeeze the roasted garlic into the pot.
- 11Pour all the juices from the roasting pan into the soup pot.
- 12Add 28 ounces of peeled tomatoes to the pot.
- 13Add a spoonful of veggie bouillon and 3 cups of water to the pot.
- 14Blend the soup until it's smooth using an immersion blender.
- 15Season the soup with Sloppy Mama seasoning and a tablespoon of basil paste.
- 16Tie fresh rosemary and fresh thyme together and throw them into the soup.
- 17Let the soup simmer together for about an hour.
- 18For the grilled cheese, spread a tiny bit of mayonnaise on each slice of sourdough bread.
- 19Place one slice of bread in a pan, pile on the cheese mix, top with the other slice of bread, and toast on both sides until golden brown and the cheese is melted.
- 20Remove the fresh herbs from the soup when it's done.
- 21Serve the soup with croutons, a drizzle of cream, and a sprinkle of fresh parsley.
Ingredients
- 2 pounds tomatoes
- 2 bulbs garlic
- 1 yellow onion
- garlic olive oil
- black pepper
- salt
- sourdough bread
- red pepper flakes
- dried parsley
- garlic powder
- 5 ounces cheddar cheese
- 5 ounces swiss cheese
- 5 ounces mozzarella cheese
- 1 spoonful veggie bouillon
- 3 cups water
- Sloppy Mama seasoning
- 1 tablespoon basil paste
- fresh rosemary
- fresh thyme
- mayonnaise
- 28 ounces peeled tomatoes
Equipment
baking dishknifecutting boardaluminum foilsoup potforkimmersion blenderladlepanspatulacheese graterbowl
Tips
- Drizzle the tomatoes, garlic, and onions with garlic olive oil, or regular olive oil.
- Season the soup with whatever makes your heart happy.
- Use sourdough for the grilled cheese.
- Put a tiny bit of mayonnaise on each piece of bread for the grilled cheese.
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