Roasted Tomato Soup & Grilled Cheese
Directions
- 1Place the tomatoes on a cutting board and slice them.
- 2Place the sliced tomatoes in a baking sheet and add olive oil, salt, pepper, and thyme.
- 3Roast the tomatoes in the oven at 375 degrees Fahrenheit for approximately 20 minutes.
- 4While tomatoes are roasting, chop the onion, carrot, and celery.
- 5In a Le Creuset pot, saute the chopped onion, carrot, and celery with olive oil and season with salt and pepper.
- 6Add the roasted tomatoes and tomato paste to the pot.
- 7Add the garlic, and mix well.
- 8Pour vegetable broth into the pot.
- 9Cover and simmer the mixture for 15 minutes.
- 10Use an immersion blender to blend the soup until smooth.
- 11Stir in heavy cream.
- 12Make a grilled cheese sandwich by spreading butter on two slices of bread, layering cheddar and provolone cheese, and grilling the sandwich in a pan until golden brown and cheese is melted.
- 13Serve the soup with grilled cheese.
Ingredients
- 4 tomatoes
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 sprigs fresh thyme
- 1 bulb garlic
- 1 onion
- 2 carrot
- 2 stalks celery
- 10 leaves fresh basil
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 2 slices cheddar cheese
- 2 slices provolone cheese
- 1 tablespoon olive oil
Equipment
knifecutting boardbaking sheetovenLe Creuset potwooden spoonimmersion blenderfrying panspatulafork
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