Roasted Tomato Soup and Grilled Cheese Sandwich
Equipment
- Dutch oven or Soup Pot
- Immersion Blender or regular blender
Ingredients
Tomato Soup
- 10 Roma Tomatoes sliced lengthwise
- 4 Garlic Cloves
- 3 tbsp Olive Oil
- 1 Yellow Onion chopped
- 1 tbsp Thyme fresh
- 1 28oz can San Marzano Tomatoes Crushed
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 cup Basil Fresh
- 1 tbsp granulated sugar
- 2 cups Chicken Stock
- 2/3 cup Heavy Cream
Grilled Cheese
- 2 slices Sourdough bread
- 2 tbsp Mayonnaise
- Dijon Mustard optional
- 1 tbsp unsalted butter
- 1/3 cup Gruyere Cheese freshly grated
- 1/3 cup Cheddar Cheese freshly grated
Instructions
Tomato Soup
- Preheat oven to 375℉.
- Slice tomatoes lengthwise and lay them face up on a baking sheet. Add garlic cloves. Drizzle with olive oil and then sprinkle with salt and pepper.
- Roast tomatoes for 1 hour. Remove from oven and set aside.
- Heat 2 tbsp of olive oil in a large pot (or Dutch oven) over medium-high heat.
- Add chopped onion and saute for about 5 minutes, or until onion is translucent.
- Stir in Thyme, salt, and pepper. Saute for 1 minute.
- Add can of crushed tomatoes, basil, and sugar to the pot. Lower heat and simmer for about 10 minutes.
- Add the chicken stock and the roasted tomatoes and garlic to the pot and simmer for 30 minutes, stirring occasionally.
- Remove the soup from heat. Using an immersion blender, puree the soup until smooth.
- Stir in the cream.
Grilled Cheese
- Place the bread slices on a cutting board and spread 1 Tbsp of mayonnaise to the top side of each slice. Flip one slice of bread over to its other side. Spread a thin layer of Dijon Mustard. Layer the Cheddar and Gruyere cheeses over the mustard, then place the other slice of bread, mayo-side out, on top of the cheese.
- Heat a non-stick skillet over medium-low heat. Melt just enough butter to coat the bottom of the pan. Place the sandwich in the pan and cover with a lid. Cook for about 2-4 minutes, or until the bottom of the sandwich is a nice golden brown. Flip, then replace the lid and cook for another 2-4 minutes or until golden brown and the cheese is melty.
Notes
Tomato Soup:
If you do not have an immersion blender, a blender or large food processor can be used. Carefully transfer the soup from the pot into the blender or food processor and blend. Return to the pot. May have to be done in a couple of batches.
Grilled Cheese:
The recipe is for 1 sandwich. You can use any cheese that melts well. If the bread is browning faster than the cheese is melting, lower the heat.