Pairs well with Richard's Tomato Soup and Grilled Cheese
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Richard's Tomato Soup and Grilled Cheese
(2.5)
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A comforting and quick recipe for a roasted tomato soup paired with a next-level grilled cheese sandwich, perfect for a rainy day.
01:00:00 total
Serves 4
medium
Soup
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Ingredients
- tomatoes - watch the video to see (ripe, plump)
- onions - 2 (red, rough chopped)
- pepper - watch the video to see (can use jalapeno for spice)
- garlic - watch the video to see (large, smashed)
- fresh herbs - watch the video to see (rosemary, basil, thyme)
- olive oil - watch the video to see
- salt - to taste
- balsamic vinegar - a drizzle
- vegetable stock - watch the video to see
- cream - watch the video to see
- sourdough bread - 2 slices
- American cheese - watch the video to see
- mozzarella cheese - watch the video to see
- Gruyère cheese - watch the video to see
- butter - watch the video to see
- grapeseed oil - a little (optional)
Instructions
- Prepare and roast vegetables: Rough chop tomatoes, onions, and pepper. Smash garlic. Place all on a baking sheet with whole sprigs of rosemary, basil, and thyme. Drizzle with olive oil, season with salt, and add a drizzle of balsamic vinegar. Roast in a super hot oven until vegetables are cooked.
- Prepare grilled cheese: Slice sourdough bread. Layer American cheese, mozzarella, and Gruyère cheese between two slices of bread. Season with a little salt and pepper. In a pan, melt butter with a little grapeseed oil and cook the sandwich on both sides until golden brown and the cheese is melted.
- Blend soup: Remove roasted vegetables from the oven, discard herbs, and blend with vegetable stock and cream until smooth. Season with salt and pepper to taste.
- Serve: Serve the hot soup garnished with crème fraîche, Parmesan, basil, a drizzle of olive oil, and a dash of pepper. Cut the grilled cheese in half and serve alongside the soup.
