Serves 1
Directions
- 1Chop tomatoes into large chunks.
- 2Chop red and orange bell peppers into large chunks.
- 3Place chopped tomatoes and bell peppers on a baking sheet lined with parchment paper.
- 4Drizzle olive oil over the vegetables.
- 5Season with dried oregano, salt, and black pepper.
- 6Drizzle balsamic vinegar over the seasoned vegetables.
- 7Roast the vegetables in the oven.
- 8Peel and mince garlic cloves.
- 9Mince white onion.
- 10Sauté minced garlic and onion in a pot with olive oil.
- 11Add tomato paste to the pot and mix well.
- 12Add the roasted tomatoes and bell peppers to the pot.
- 13Add chicken broth to the pot.
- 14Blend the soup using an immersion blender until smooth.
- 15Stir in heavy cream.
- 16In a small bowl, combine softened butter, minced garlic, fresh parsley, and red pepper flakes.
- 17Mix the garlic butter ingredients until well combined.
- 18Spread the garlic butter mixture generously on one side of each slice of bread.
- 19Sprinkle a mixture of shredded mozzarella, cheddar, and Monterey Jack cheeses on the unbuttered side of two bread slices.
- 20Place the remaining bread slices, garlic butter side up, on top of the cheese to form sandwiches.
- 21Grill the sandwiches in a pan until golden brown and the cheese is melted.
- 22Serve the tomato soup in a bowl.
- 23Garnish the soup with a swirl of heavy cream, fresh basil, and balsamic vinegar.
- 24Serve the grilled cheese alongside the soup.
Ingredients
- Tomatoes
- 1 Red bell pepper
- 1 Orange bell pepper
- Olive oil
- Dried oregano
- Salt
- Black pepper
- Balsamic vinegar
- Garlic cloves
- White onion
- Tomato paste
- Chicken broth
- Heavy cream
- Butter
- Red pepper flakes
- Fresh parsley
- Bread slices
- Shredded mozzarella cheese
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Fresh basil
Equipment
Cutting boardKnifeBaking sheetOvenPotWooden spoonImmersion blenderSmall bowlFrying panSpatula
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