Ingredients for Roasted Tomato Soup + Grilled Cheese
- Soup
- Tomatoes of your choice (I used a mix of beefsteak & cherry tomatoes)
- Red onion
- Olive oil
- Salt
- Garlic
- Tomato paste
- Chili flakes
- Sherry vinegar
- Basil
- Grilled cheese
- Sourdough bread
- Butter
- Shredded cheese (I used aged Gouda for flavor; cheddar for its consistency)
Cooking Instructions for making Roasted Tomato Soup + Grilled Cheese
Preheat the oven to 450F
Cut the tomatoes and onions into large chunks, spread the pieces out on a sheet pan, season with olive oil, salt and pepper. Place in the oven for about 30-40 minutes or until soft and charred.
In the meantime add a small saucepan over medium heat. Add olive oil, sliced garlic, chili flakes and tomato paste. Gently cook until he ingredients making sure that the garlic doesn’t burn. Set aside.
In a blender combine the roasted vegetables, the garlic and oil mix, enough veg stock to cover, fresh basil, a glug of sherry vinegar, salt and pepper. Blend until smooth for about 1 minute. Season to taste.
Butter two slices of bread. Place one piece, butter side down, in a pan over medium heat. Sprinkle the shredded cheese over it, and place the second slice of bread (butter side out) on the bread. Weigh down the grilled cheese. Flip. Cut up.
Plate the soup. Finish with finishing olive oil, basil chiffonade and the grilled cheese.
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