Directions
- 1Prepare the tomatoes by removing the stems and cutting larger tomatoes into quarters.
- 2Place the tomatoes, red onion, and garlic cloves on a baking sheet.
- 3Drizzle with olive oil and season with salt, black pepper, dried oregano, thyme, and chili flakes.
- 4Roast in a 450°F oven for about 40 minutes.
- 5Transfer the roasted vegetables to a large pot.
- 6Squeeze the roasted garlic cloves and add them to the pot.
- 7Add the chicken stock and simmer for about half an hour.
- 8Blend the soup until smooth using an immersion blender.
- 9Season with additional salt and fresh basil.
- 10Simmer for 15 minutes.
- 11Stir in the cream and a splash of cherry vinegar.
- 12Prepare the grilled cheese sandwich by buttering sourdough bread and layering with gouda, cheddar, and Monterey Jack cheese.
- 13Grill the sandwich on a griddle until the cheese is melted and the bread is golden brown.
- 14Serve the roasted tomato soup with a grilled cheese sandwich. Dip the sandwich in the soup.
Ingredients
- 1.5 lbs vine-ripened tomatoes
- 1 cup cherry tomatoes
- 1 red onion
- 4 garlic cloves
- 0.5 cup olive oil
- 1 tsp coastersalt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp dried chili flakes
- 4 cups chicken stock
- 0.5 cup fresh basil
- 1 cup cream
- 1 tbsp cherry vinegar
- 2 slices sourdough bread
- 2 tbsp butter
- 2 slices gouda cheese
- 2 slices cheddar cheese
- 2 slices monterey jack cheese
Equipment
knifecutting boardbaking sheetovenlarge potimmersion blendergriddlespatula
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