Directions
- 1Preheat oven to 400°F (200°C).
- 2Place cherry tomatoes on a baking sheet, add garlic cloves and half of the onion.
- 3Drizzle with olive oil and sprinkle with salt and pepper.
- 4Bake for 20-25 minutes, or until tomatoes are roasted.
- 5Finely chop celery and red onion.
- 6In a pot, heat olive oil and sauté the chopped celery and red onion until softened.
- 7Add tomato paste, dried oregano, salt, and pepper. Cook for 2-3 minutes.
- 8Add the roasted tomatoes and garlic to the pot. Mash the garlic cloves.
- 9Stir in fresh basil.
- 10Add balsamic vinegar, heavy cream, and more salt and pepper to taste.
- 11Blend the soup using an immersion blender until smooth.
- 12Spread butter and herb butter on two slices of bread. Top with cheddar and mozzarella cheese.
- 13Grill the sandwich until golden brown and the cheese is melted and gooey.
- 14Serve the grilled cheese with a bowl of tomato soup.
Ingredients
- 1 container cherry tomatoes
- 2 bulbs garlic
- 1 medium onion
- 1 bottle olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 stalks celery
- 1 small red onion
- 2 tablespoons tomato paste
- 1 pinch dried oregano
- 1 handful fresh basil
- 1 tablespoon balsamic vinegar
- 1 cup heavy cream
- 2 slices bread
- 2 tablespoons butter
- 2 tablespoons herb butter
- 4 slices cheddar cheese
- 2 slices mozzarella cheese
Equipment
baking sheetknifebowlpotimmersion blender
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