Roasted Tomato Soup & Grilled Cheese

12 mins
Serves 1
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Directions

  1. 1Place the tomatoes on a cutting board and slice them.
  2. 2Place the sliced tomatoes in a baking sheet and add olive oil, salt, pepper, and thyme.
  3. 3Roast the tomatoes in the oven at 375 degrees Fahrenheit for approximately 20 minutes.
  4. 4While tomatoes are roasting, chop the onion, carrot, and celery.
  5. 5In a Le Creuset pot, saute the chopped onion, carrot, and celery with olive oil and season with salt and pepper.
  6. 6Add the roasted tomatoes and tomato paste to the pot.
  7. 7Add the garlic, and mix well.
  8. 8Pour vegetable broth into the pot.
  9. 9Cover and simmer the mixture for 15 minutes.
  10. 10Use an immersion blender to blend the soup until smooth.
  11. 11Stir in heavy cream.
  12. 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.
  13. 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