Roasted Tomato Soup with Grilled Cheese

100 mins
Serves 1
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Directions

  1. 1Prepare the tomatoes by removing the stems and cutting larger tomatoes into quarters.
  2. 2Prepare the tomatoes by removing the stems and cutting larger tomatoes into quarters.
  3. 3Prepare the tomatoes by removing the stems and cutting larger tomatoes into quarters.
  4. 4Place the tomatoes, red onion, and garlic cloves on a baking sheet.
  5. 5Place the tomatoes, red onion, and garlic cloves on a baking sheet.
  6. 6Place the tomatoes, red onion, and garlic cloves on a baking sheet.
  7. 7Drizzle with olive oil and season with salt, black pepper, dried oregano, thyme, and chili flakes.
  8. 8Drizzle with olive oil and season with salt, black pepper, dried oregano, thyme, and chili flakes.
  9. 9Drizzle with olive oil and season with salt, black pepper, dried oregano, thyme, and chili flakes.
  10. 10Roast in a 450°F oven for about 40 minutes.
  11. 11Roast in a 450°F oven for about 40 minutes.
  12. 12Roast in a 450°F oven for about 40 minutes.
  13. 13Transfer the roasted vegetables to a large pot.
  14. 14Transfer the roasted vegetables to a large pot.
  15. 15Transfer the roasted vegetables to a large pot.
  16. 16Squeeze the roasted garlic cloves and add them to the pot.
  17. 17Squeeze the roasted garlic cloves and add them to the pot.
  18. 18Squeeze the roasted garlic cloves and add them to the pot.
  19. 19Add the chicken stock and simmer for about half an hour.
  20. 20Add the chicken stock and simmer for about half an hour.
  21. 21Add the chicken stock and simmer for about half an hour.
  22. 22Blend the soup until smooth using an immersion blender.
  23. 23Blend the soup until smooth using an immersion blender.
  24. 24Blend the soup until smooth using an immersion blender.
  25. 25Season with additional salt and fresh basil.
  26. 26Season with additional salt and fresh basil.
  27. 27Season with additional salt and fresh basil.
  28. 28Simmer for 15 minutes.
  29. 29Simmer for 15 minutes.
  30. 30Simmer for 15 minutes.
  31. 31Stir in the cream and a splash of cherry vinegar.
  32. 32Stir in the cream and a splash of cherry vinegar.
  33. 33Stir in the cream and a splash of cherry vinegar.
  34. 34Prepare the grilled cheese sandwich by buttering sourdough bread and layering with gouda, cheddar, and Monterey Jack cheese.
  35. 35Prepare the grilled cheese sandwich by buttering sourdough bread and layering with gouda, cheddar, and Monterey Jack cheese.
  36. 36Prepare the grilled cheese sandwich by buttering sourdough bread and layering with gouda, cheddar, and Monterey Jack cheese.
  37. 37Grill the sandwich on a griddle until the cheese is melted and the bread is golden brown.
  38. 38Grill the sandwich on a griddle until the cheese is melted and the bread is golden brown.
  39. 39Grill the sandwich on a griddle until the cheese is melted and the bread is golden brown.
  40. 40Serve the roasted tomato soup with a grilled cheese sandwich. Dip the sandwich in the soup.
  41. 41Serve the roasted tomato soup with a grilled cheese sandwich. Dip the sandwich in the soup.
  42. 42Serve the roasted tomato soup with a grilled cheese sandwich. Dip the sandwich in the soup.

Ingredients

  • 1.5 lbs vine-ripened tomatoes
  • 1.5 lbs vine-ripened tomatoes
  • 1.5 lbs vine-ripened tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 1 tsp coastersalt
  • 1 tsp coastersalt
  • 1 tsp coastersalt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0.5 tsp dried chili flakes
  • 0.5 tsp dried chili flakes
  • 0.5 tsp dried chili flakes
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 1 tbsp cherry vinegar
  • 1 tbsp cherry vinegar
  • 1 tbsp cherry vinegar
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 slices gouda cheese
  • 2 slices gouda cheese
  • 2 slices gouda cheese
  • 2 slices cheddar cheese
  • 2 slices cheddar cheese
  • 2 slices cheddar cheese
  • 2 slices monterey jack cheese
  • 2 slices monterey jack cheese
  • 2 slices monterey jack cheese

Equipment

knifecutting boardbaking sheetovenlarge potimmersion blendergriddlespatula