Grilled Cheese and Tomato Soup

Serves 1
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Directions

  1. 1Wrap garlic, little pieces of shallot, olive oil, salt, and pepper in a pouch. Add a sprinkle of sweet paprika.
  2. 2Wrap garlic, little pieces of shallot, olive oil, salt, and pepper in a pouch. Add a sprinkle of sweet paprika.
  3. 3Wrap garlic, little pieces of shallot, olive oil, salt, and pepper in a pouch. Add a sprinkle of sweet paprika.
  4. 4Roast the garlic pouch in the oven at 375 degrees until soft.
  5. 5Roast the garlic pouch in the oven at 375 degrees until soft.
  6. 6Roast the garlic pouch in the oven at 375 degrees until soft.
  7. 7Dice the sweet onion.
  8. 8Dice the sweet onion.
  9. 9Dice the sweet onion.
  10. 10Chop a couple of cloves of garlic.
  11. 11Chop a couple of cloves of garlic.
  12. 12Chop a couple of cloves of garlic.
  13. 13Saute the diced onions in a pot until soft.
  14. 14Saute the diced onions in a pot until soft.
  15. 15Saute the diced onions in a pot until soft.
  16. 16Add chopped garlic, salt, pepper, and a generous amount of tomato paste to the pot. Caramelize the tomato paste.
  17. 17Add chopped garlic, salt, pepper, and a generous amount of tomato paste to the pot. Caramelize the tomato paste.
  18. 18Add chopped garlic, salt, pepper, and a generous amount of tomato paste to the pot. Caramelize the tomato paste.
  19. 19Deglaze the pan with a little chicken stock, scraping all the brown bits off the bottom.
  20. 20Deglaze the pan with a little chicken stock, scraping all the brown bits off the bottom.
  21. 21Deglaze the pan with a little chicken stock, scraping all the brown bits off the bottom.
  22. 22Add the roasted vegetables to the pot with the caramelized onions and tomato paste.
  23. 23Add the roasted vegetables to the pot with the caramelized onions and tomato paste.
  24. 24Add the roasted vegetables to the pot with the caramelized onions and tomato paste.
  25. 25Add another hit of chicken stock to the pot.
  26. 26Add another hit of chicken stock to the pot.
  27. 27Add another hit of chicken stock to the pot.
  28. 28Blend the soup with an immersion blender until smooth.
  29. 29Blend the soup with an immersion blender until smooth.
  30. 30Blend the soup with an immersion blender until smooth.
  31. 31Stir in heavy cream for sweetness.
  32. 32Stir in heavy cream for sweetness.
  33. 33Stir in heavy cream for sweetness.
  34. 34For the aioli, combine Parmesan Reggiano, roasted garlic, basil, toasted pine nuts, lemon zest, lemon juice, vinegar, a dibblet of Dijon, salt, and pepper.
  35. 35For the aioli, combine Parmesan Reggiano, roasted garlic, basil, toasted pine nuts, lemon zest, lemon juice, vinegar, a dibblet of Dijon, salt, and pepper.
  36. 36For the aioli, combine Parmesan Reggiano, roasted garlic, basil, toasted pine nuts, lemon zest, lemon juice, vinegar, a dibblet of Dijon, salt, and pepper.
  37. 37Slowly add oil to the aioli mixture while blending to thicken it.
  38. 38Slowly add oil to the aioli mixture while blending to thicken it.
  39. 39Slowly add oil to the aioli mixture while blending to thicken it.
  40. 40Grate extra sharp white cheese and have sliced white American cheese ready.
  41. 41Grate extra sharp white cheese and have sliced white American cheese ready.
  42. 42Grate extra sharp white cheese and have sliced white American cheese ready.
  43. 43Spread a dollop of basil aioli in a thin layer on a slice of bread.
  44. 44Spread a dollop of basil aioli in a thin layer on a slice of bread.
  45. 45Spread a dollop of basil aioli in a thin layer on a slice of bread.
  46. 46Melt butter in a pan over medium-low heat.
  47. 47Melt butter in a pan over medium-low heat.
  48. 48Melt butter in a pan over medium-low heat.
  49. 49Place the bread with the aioli side down in the pan.
  50. 50Place the bread with the aioli side down in the pan.
  51. 51Place the bread with the aioli side down in the pan.
  52. 52Add American and sharp cheddar cheese on top of the bread.
  53. 53Add American and sharp cheddar cheese on top of the bread.
  54. 54Add American and sharp cheddar cheese on top of the bread.
  55. 55Place another slice of aioli-spread bread on top to form the sandwich.
  56. 56Place another slice of aioli-spread bread on top to form the sandwich.
  57. 57Place another slice of aioli-spread bread on top to form the sandwich.
  58. 58Cook the grilled cheese low and slow.
  59. 59Cook the grilled cheese low and slow.
  60. 60Cook the grilled cheese low and slow.
  61. 61Add more butter to the pan.
  62. 62Add more butter to the pan.
  63. 63Add more butter to the pan.
  64. 64Flip the grilled cheese and continue cooking until golden brown and the cheese is melted.
  65. 65Flip the grilled cheese and continue cooking until golden brown and the cheese is melted.
  66. 66Flip the grilled cheese and continue cooking until golden brown and the cheese is melted.
  67. 67Garnish the soup with a little heavy cream and a basil sprig.
  68. 68Garnish the soup with a little heavy cream and a basil sprig.
  69. 69Garnish the soup with a little heavy cream and a basil sprig.

Ingredients

  • 1 big sweet onion
  • 1 big sweet onion
  • 1 big sweet onion
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • little pieces garlic
  • little pieces garlic
  • little pieces garlic
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • sprinkle sweet paprika
  • sprinkle sweet paprika
  • sprinkle sweet paprika
  • little dice sweet onion
  • little dice sweet onion
  • little dice sweet onion
  • 2 cloves of garlic
  • 2 cloves of garlic
  • 2 cloves of garlic
  • generous amount tomato paste
  • generous amount tomato paste
  • generous amount tomato paste
  • little chicken stock
  • little chicken stock
  • little chicken stock
  • roasted veg
  • roasted veg
  • roasted veg
  • hit chicken stock
  • hit chicken stock
  • hit chicken stock
  • heavy cream
  • heavy cream
  • heavy cream
  • Parmesan Reggiano
  • Parmesan Reggiano
  • Parmesan Reggiano
  • little pieces roasted garlic
  • little pieces roasted garlic
  • little pieces roasted garlic
  • some basil
  • some basil
  • some basil
  • toasted pine nuts
  • toasted pine nuts
  • toasted pine nuts
  • lemon zest
  • lemon zest
  • lemon zest
  • lemon juice
  • lemon juice
  • lemon juice
  • vinegar
  • vinegar
  • vinegar
  • dibblet Dijon
  • dibblet Dijon
  • dibblet Dijon
  • oil
  • oil
  • oil
  • extra sharp white cheese
  • extra sharp white cheese
  • extra sharp white cheese
  • sliced white American cheese
  • sliced white American cheese
  • sliced white American cheese
  • bit basil aioli
  • bit basil aioli
  • bit basil aioli
  • butter
  • butter
  • butter
  • American cheese
  • American cheese
  • American cheese
  • sharp cheddar cheese
  • sharp cheddar cheese
  • sharp cheddar cheese
  • heavy cream
  • heavy cream
  • heavy cream
  • basil sprig
  • basil sprig
  • basil sprig

Equipment

ovenpotimmersion blenderpanstove

Tips

  • Don't throw away the top pieces of shallot for flavor.
  • Caramelizing tomato paste adds depth of flavor.
  • Deglaze the pan with chicken stock to scrape up brown bits.
  • Cook grilled cheese low and slow for best results.