Roasted Tomato Soup w/Mini Grilled Cheese
Directions
- 1Chop the small onions into quarters.
- 2Chop the small onions into quarters.
- 3Chop the small onions into quarters.
- 4Chop the main tomatoes into quarters or halves, depending on their size.
- 5Chop the main tomatoes into quarters or halves, depending on their size.
- 6Chop the main tomatoes into quarters or halves, depending on their size.
- 7Place the chopped tomatoes, cherry tomatoes, onions, garlic bulb, and basil stems on a parchment-lined baking sheet.
- 8Place the chopped tomatoes, cherry tomatoes, onions, garlic bulb, and basil stems on a parchment-lined baking sheet.
- 9Place the chopped tomatoes, cherry tomatoes, onions, garlic bulb, and basil stems on a parchment-lined baking sheet.
- 10Drizzle olive oil over the vegetables.
- 11Drizzle olive oil over the vegetables.
- 12Drizzle olive oil over the vegetables.
- 13Season with salt, Italian seasoning, smoked paprika, and black pepper.
- 14Season with salt, Italian seasoning, smoked paprika, and black pepper.
- 15Season with salt, Italian seasoning, smoked paprika, and black pepper.
- 16Mix all ingredients on the baking sheet to ensure even coating.
- 17Mix all ingredients on the baking sheet to ensure even coating.
- 18Mix all ingredients on the baking sheet to ensure even coating.
- 19Roast the vegetables in the oven at 400 degrees Fahrenheit for approximately 35-45 minutes until tender and slightly charred.
- 20Roast the vegetables in the oven at 400 degrees Fahrenheit for approximately 35-45 minutes until tender and slightly charred.
- 21Roast the vegetables in the oven at 400 degrees Fahrenheit for approximately 35-45 minutes until tender and slightly charred.
- 22Transfer the roasted vegetables to a blender.
- 23Transfer the roasted vegetables to a blender.
- 24Transfer the roasted vegetables to a blender.
- 25Add chicken broth (or vegetable broth) to the blender.
- 26Add chicken broth (or vegetable broth) to the blender.
- 27Add chicken broth (or vegetable broth) to the blender.
- 28Blend until smooth.
- 29Blend until smooth.
- 30Blend until smooth.
- 31Strain about half of the blended soup through a sieve into a pot to achieve a smoother texture.
- 32Strain about half of the blended soup through a sieve into a pot to achieve a smoother texture.
- 33Strain about half of the blended soup through a sieve into a pot to achieve a smoother texture.
- 34Add about a quarter cup of heavy cream to the soup in the pot.
- 35Add about a quarter cup of heavy cream to the soup in the pot.
- 36Add about a quarter cup of heavy cream to the soup in the pot.
- 37Cover the pot and let the soup simmer while preparing the grilled cheese.
- 38Cover the pot and let the soup simmer while preparing the grilled cheese.
- 39Cover the pot and let the soup simmer while preparing the grilled cheese.
- 40Slice the Hawaiian rolls into three pieces using a serrated knife.
- 41Slice the Hawaiian rolls into three pieces using a serrated knife.
- 42Slice the Hawaiian rolls into three pieces using a serrated knife.
- 43Melt butter in a pan over medium heat.
- 44Melt butter in a pan over medium heat.
- 45Melt butter in a pan over medium heat.
- 46Place the bottom pieces of the sliced Hawaiian rolls in the melted butter.
- 47Place the bottom pieces of the sliced Hawaiian rolls in the melted butter.
- 48Place the bottom pieces of the sliced Hawaiian rolls in the melted butter.
- 49Place half a slice of American cheese and a quarter slice of cheddar cheese on each bottom roll piece.
- 50Place half a slice of American cheese and a quarter slice of cheddar cheese on each bottom roll piece.
- 51Place half a slice of American cheese and a quarter slice of cheddar cheese on each bottom roll piece.
- 52Cover with the top part of the sliced Hawaiian rolls.
- 53Cover with the top part of the sliced Hawaiian rolls.
- 54Cover with the top part of the sliced Hawaiian rolls.
- 55Flip the mini grilled cheese sandwiches to toast both sides until golden brown and the cheese is melted.
- 56Flip the mini grilled cheese sandwiches to toast both sides until golden brown and the cheese is melted.
- 57Flip the mini grilled cheese sandwiches to toast both sides until golden brown and the cheese is melted.
- 58Ladle the tomato soup into a bowl.
- 59Ladle the tomato soup into a bowl.
- 60Ladle the tomato soup into a bowl.
- 61Garnish the soup with a basil leaf and a swirl of heavy cream.
- 62Garnish the soup with a basil leaf and a swirl of heavy cream.
- 63Garnish the soup with a basil leaf and a swirl of heavy cream.
- 64Serve the roasted tomato soup with the mini grilled cheese sandwiches.
- 65Serve the roasted tomato soup with the mini grilled cheese sandwiches.
- 66Serve the roasted tomato soup with the mini grilled cheese sandwiches.
Ingredients
- 2.5 lbs favorite tomatoes
- 2.5 lbs favorite tomatoes
- 2.5 lbs favorite tomatoes
- 1.5 small onion
- 1.5 small onion
- 1.5 small onion
- 1 bulb garlic
- 1 bulb garlic
- 1 bulb garlic
- extra garlic
- extra garlic
- extra garlic
- heirloom tomatoes
- heirloom tomatoes
- heirloom tomatoes
- house tomatoes
- house tomatoes
- house tomatoes
- cherry tomatoes
- cherry tomatoes
- cherry tomatoes
- basil stems
- basil stems
- basil stems
- olive oil
- olive oil
- olive oil
- salt
- salt
- salt
- Italian seasoning
- Italian seasoning
- Italian seasoning
- smoked paprika
- smoked paprika
- smoked paprika
- black pepper
- black pepper
- black pepper
- 2 cups chicken broth
- 2 cups chicken broth
- 2 cups chicken broth
- 0.25 cup heavy cream
- 0.25 cup heavy cream
- 0.25 cup heavy cream
- 12 Hawaiian rolls
- 12 Hawaiian rolls
- 12 Hawaiian rolls
- American cheese
- American cheese
- American cheese
- Cheddar cheese
- Cheddar cheese
- Cheddar cheese
- butter
- butter
- butter
Equipment
baking sheetblenderpotsievepanserrated knife
Tips
- You can use vegetable broth instead of chicken broth for the soup.
- For the soup, you can strain half of it and leave the other half chunky.
- Ensure to cover the mini grilled cheese while cooking to melt the cheese thoroughly.