Directions
- 1Preheat oven to 450 degrees.
- 2Prepare the tomatoes by removing the stems and cutting larger tomatoes into quarters.
- 3Place the tomatoes, red onion, and halved garlic bulbs on a baking sheet.
- 4Drizzle with olive oil and season with kosher salt, black pepper, dried oregano, thyme, and chili flakes.
- 5Roast in the preheated oven for about 40 minutes.
- 6Transfer the roasted tomatoes to a large pot, squeeze the roasted garlic into the pot.
- 7Add chicken stock and simmer for about half an hour.
- 8Blend the soup with an immersion blender until smooth.
- 9Season with more salt and add fresh basil.
- 10Simmer for 15 minutes.
- 11Stir in cream and cherry vinegar.
- 12Make a grilled cheese sandwich with sourdough bread, gouda, cheddar, and Monterey Jack cheese.
- 13Serve the soup with the grilled cheese sandwich.
Ingredients
- 15 vine-ripened tomatoes
- 1 cup cherry tomatoes
- 1 red onion
- 2 garlic bulbs
- 1 cup olive oil
- 2 pinches kosher salt
- 1 pinch black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried chili flakes
- 4 cups chicken stock
- 1 handful fresh basil
- 1 cup cream
- 1 splash cherry vinegar
- 2 slices sourdough bread
- 2 slices gouda cheese
- 2 slices cheddar cheese
- 2 slices monterey cheese
Equipment
knifecutting boardbaking sheetlarge potimmersion blendergriddlespatula
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