Roasted Garlic & Tomato Soup w/ 3 Cheese Grilled Cheese

120 mins
Serves 1
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Directions

  1. 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.
  2. 2Add 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.
  3. 3Add 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.
  4. 4Drizzle the ingredients with garlic olive oil (or regular olive oil), a bunch of black pepper, and a good bit of salt.
  5. 5Drizzle the ingredients with garlic olive oil (or regular olive oil), a bunch of black pepper, and a good bit of salt.
  6. 6Drizzle the ingredients with garlic olive oil (or regular olive oil), a bunch of black pepper, and a good bit of salt.
  7. 7Wrap the baking dish with aluminum foil and pop it into the oven at 425°F (218°C) for about an hour.
  8. 8Wrap the baking dish with aluminum foil and pop it into the oven at 425°F (218°C) for about an hour.
  9. 9Wrap the baking dish with aluminum foil and pop it into the oven at 425°F (218°C) for about an hour.
  10. 10While the vegetables are roasting, prepare the croutons by cutting sourdough bread into smaller pieces.
  11. 11While the vegetables are roasting, prepare the croutons by cutting sourdough bread into smaller pieces.
  12. 12While the vegetables are roasting, prepare the croutons by cutting sourdough bread into smaller pieces.
  13. 13Place 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.
  14. 14Place 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.
  15. 15Place 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.
  16. 16Pop the croutons into the oven as well.
  17. 17Pop the croutons into the oven as well.
  18. 18Pop the croutons into the oven as well.
  19. 19Grate 5 ounces of cheddar cheese, 5 ounces of Swiss cheese, and 5 ounces of mozzarella cheese for the grilled cheese.
  20. 20Grate 5 ounces of cheddar cheese, 5 ounces of Swiss cheese, and 5 ounces of mozzarella cheese for the grilled cheese.
  21. 21Grate 5 ounces of cheddar cheese, 5 ounces of Swiss cheese, and 5 ounces of mozzarella cheese for the grilled cheese.
  22. 22Once roasted, add the tomatoes to a soup pot, removing them from the stems.
  23. 23Once roasted, add the tomatoes to a soup pot, removing them from the stems.
  24. 24Once roasted, add the tomatoes to a soup pot, removing them from the stems.
  25. 25Add the roasted onions to the pot.
  26. 26Add the roasted onions to the pot.
  27. 27Add the roasted onions to the pot.
  28. 28Squeeze the roasted garlic into the pot.
  29. 29Squeeze the roasted garlic into the pot.
  30. 30Squeeze the roasted garlic into the pot.
  31. 31Pour all the juices from the roasting pan into the soup pot.
  32. 32Pour all the juices from the roasting pan into the soup pot.
  33. 33Pour all the juices from the roasting pan into the soup pot.
  34. 34Add 28 ounces of peeled tomatoes to the pot.
  35. 35Add 28 ounces of peeled tomatoes to the pot.
  36. 36Add 28 ounces of peeled tomatoes to the pot.
  37. 37Add a spoonful of veggie bouillon and 3 cups of water to the pot.
  38. 38Add a spoonful of veggie bouillon and 3 cups of water to the pot.
  39. 39Add a spoonful of veggie bouillon and 3 cups of water to the pot.
  40. 40Blend the soup until it's smooth using an immersion blender.
  41. 41Blend the soup until it's smooth using an immersion blender.
  42. 42Blend the soup until it's smooth using an immersion blender.
  43. 43Season the soup with Sloppy Mama seasoning and a tablespoon of basil paste.
  44. 44Season the soup with Sloppy Mama seasoning and a tablespoon of basil paste.
  45. 45Season the soup with Sloppy Mama seasoning and a tablespoon of basil paste.
  46. 46Tie fresh rosemary and fresh thyme together and throw them into the soup.
  47. 47Tie fresh rosemary and fresh thyme together and throw them into the soup.
  48. 48Tie fresh rosemary and fresh thyme together and throw them into the soup.
  49. 49Let the soup simmer together for about an hour.
  50. 50Let the soup simmer together for about an hour.
  51. 51Let the soup simmer together for about an hour.
  52. 52For the grilled cheese, spread a tiny bit of mayonnaise on each slice of sourdough bread.
  53. 53For the grilled cheese, spread a tiny bit of mayonnaise on each slice of sourdough bread.
  54. 54For the grilled cheese, spread a tiny bit of mayonnaise on each slice of sourdough bread.
  55. 55Place 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.
  56. 56Place 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.
  57. 57Place 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.
  58. 58Remove the fresh herbs from the soup when it's done.
  59. 59Remove the fresh herbs from the soup when it's done.
  60. 60Remove the fresh herbs from the soup when it's done.
  61. 61Serve the soup with croutons, a drizzle of cream, and a sprinkle of fresh parsley.
  62. 62Serve the soup with croutons, a drizzle of cream, and a sprinkle of fresh parsley.
  63. 63Serve the soup with croutons, a drizzle of cream, and a sprinkle of fresh parsley.

Ingredients

  • 2 pounds tomatoes
  • 2 pounds tomatoes
  • 2 pounds tomatoes
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • garlic olive oil
  • garlic olive oil
  • garlic olive oil
  • black pepper
  • black pepper
  • black pepper
  • salt
  • salt
  • salt
  • sourdough bread
  • sourdough bread
  • sourdough bread
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • dried parsley
  • dried parsley
  • dried parsley
  • garlic powder
  • garlic powder
  • garlic powder
  • 5 ounces cheddar cheese
  • 5 ounces cheddar cheese
  • 5 ounces cheddar cheese
  • 5 ounces swiss cheese
  • 5 ounces swiss cheese
  • 5 ounces swiss cheese
  • 5 ounces mozzarella cheese
  • 5 ounces mozzarella cheese
  • 5 ounces mozzarella cheese
  • 1 spoonful veggie bouillon
  • 1 spoonful veggie bouillon
  • 1 spoonful veggie bouillon
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • Sloppy Mama seasoning
  • Sloppy Mama seasoning
  • Sloppy Mama seasoning
  • 1 tablespoon basil paste
  • 1 tablespoon basil paste
  • 1 tablespoon basil paste
  • fresh rosemary
  • fresh rosemary
  • fresh rosemary
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • mayonnaise
  • mayonnaise
  • mayonnaise
  • 28 ounces peeled tomatoes
  • 28 ounces peeled tomatoes
  • 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.