Grilled Cheese & Tomato Soup
Directions
- 1Cut six tomatoes into triangles.
- 2Cut one onion into triangles.
- 3Cut two heads of garlic.
- 4Top the cut vegetables with some olive oil, salt, and pepper.
- 5Heat the oven to 300 degrees.
- 6Cook the vegetables in the oven for about 40 minutes.
- 7Transfer all roasted vegetables into a blender.
- 8Add a handful of basil, 2 tablespoons of olive oil, 1 cup of vegetable stock, and 1/3 cup of heavy cream to the blender.
- 9Blend the ingredients until smooth to make the tomato soup.
- 10In a bowl, add 1/2 cup of cream cheese, 1/2 cup of shredded sharp cheddar cheese, 1 1/2 tablespoons of heavy cream, and 1/4 teaspoon of salt to make the cheese spread.
- 11In another bowl, add 1/2 cup of mayo, 2 cloves of garlic, and 1/4 teaspoon of salt to make the mayo mixture.
- 12Place two sharp cheddar slices on one piece of bread and two slices of provolone on another.
- 13Put some of the prepared cheese spread in the middle of the sandwich.
- 14Wipe the mayo mixture on the top of the bread.
- 15Grill the sandwich low and slow to allow the cheese to melt.
Ingredients
- 6 tomatoes
- 1 onion
- 2 heads of garlic
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- pepper
- 1 handful basil
- 1 cup vegetable stock
- 0.33 cup heavy cream
- 0.5 cup cream cheese
- 0.5 cup shredded sharp cheddar cheese
- 1.5 tablespoons heavy cream
- 0.25 teaspoon salt
- 0.5 cup mayo
- 2 cloves of garlic
- 0.25 teaspoon salt
- 2 sharp cheddar slices
- 2 provolone slices
- bread
Equipment
ovenblenderbowlpan
Tips
- Roast the vegetables for the soup to enhance flavor.
- Go low and slow when grilling the cheese to ensure the cheese melts properly.
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