Grilled Cheese Sandwich & Roasted Tomato Soup
Grilled Cheese Sandwich & Roasted Tomato Soup
Ingredients
For the Grilled Cheese Sandwiches
- 8 slices bread, of choice (sourdough, white bread, etc.)
- mayonnaise or butter, for spreading
- 4-8 slices cheddar cheese
- 4-8 slices gouda cheese
- 4-8 slices mozzarella cheese
- hot honey, optional
For the Roasted Tomato Soup
- 10 tomatoes, rough chop
- 1 red bell pepper, rough chop
- 1 garlic bulb, top cut off
- 2 yellow onions, rough chop
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 1 teaspoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 cup vegetable / chicken stock
- 8 basil leaves
- 1/2 tablespoon tomato paste
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
For the Garnish
- heavy cream, as needed
- Parmesan cheese, as needed
- fresh basil, as needed
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Arrange the roughly chopped tomatoes, red bell pepper, garlic bulb (with the top cut off), and roughly chopped yellow onions on the prepared baking tray. Drizzle generously with olive oil and season with salt, pepper, smoked paprika, and Italian seasoning. Toss to coat evenly.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and slightly caramelized.
⏱️ 30 min•🌡️ 200
- 4
While the vegetables are roasting, prepare the grilled cheese sandwiches. Spread mayonnaise or butter evenly on one side of each bread slice.
⏱️ 5 min
- 5
Place half of the bread slices, spread-side down, on a clean surface. Layer each with cheddar, gouda, and mozzarella cheese. If using, drizzle a little hot honey over the cheese.
⏱️ 3 min
- 6
Top with the remaining bread slices, spread-side up, to form the sandwiches.
⏱️ 1 min
- 7
Once the roasted vegetables are done, transfer them to a blender. Add the vegetable or chicken stock and basil leaves. Blend until completely smooth. Be careful when blending hot liquids; vent the blender lid and cover with a towel.
⏱️ 5 min
- 8
Pour the blended soup into a pot. Stir in the tomato paste and simmer over medium heat until the soup slightly thickens, about 5-7 minutes. Add a little water if needed to reach your preferred consistency.
⏱️ 7 min
- 9
Stir in the heavy cream and grated Parmesan cheese into the soup. Taste and adjust the seasoning with more salt and pepper if necessary.
⏱️ 2 min
- 10
Cook the grilled cheese sandwiches in a panini press, on a pan over medium heat, or in the oven until the bread is golden brown and the cheese is fully melted and bubbly. This usually takes 3-5 minutes per side in a pan or panini press, or about 10-15 minutes in the oven.
⏱️ 10 min
- 11
Serve the hot roasted tomato soup immediately, garnished with a drizzle of heavy cream, a sprinkle of Parmesan cheese, and fresh basil leaves. Serve alongside the warm grilled cheese sandwiches.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Cheese Sandwich & Roasted Tomato Soup
For the Grilled Cheese Sandwiches
- 8 slices bread, of choice (sourdough, white bread, etc.)
- mayonnaise or butter, for spreading
- 4-8 slices cheddar cheese
- 4-8 slices gouda cheese
- 4-8 slices mozzarella cheese
- hot honey, optional
For the Roasted Tomato Soup
- 10 tomatoes, rough chop
- 1 red bell pepper, rough chop
- 1 garlic bulb, top cut off
- 2 yellow onions, rough chop
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 1 teaspoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 cup vegetable / chicken stock
- 8 basil leaves
- 1/2 tablespoon tomato paste
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
For the Garnish
- heavy cream, as needed
- Parmesan cheese, as needed
- fresh basil, as needed
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Arrange the roughly chopped tomatoes, red bell pepper, garlic bulb (with the top cut off), and roughly chopped yellow onions on the prepared baking tray. Drizzle generously with olive oil and season with salt, pepper, smoked paprika, and Italian seasoning. Toss to coat evenly.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and slightly caramelized.
⏱️ 30 min•🌡️ 200 - 4
While the vegetables are roasting, prepare the grilled cheese sandwiches. Spread mayonnaise or butter evenly on one side of each bread slice.
⏱️ 5 min - 5
Place half of the bread slices, spread-side down, on a clean surface. Layer each with cheddar, gouda, and mozzarella cheese. If using, drizzle a little hot honey over the cheese.
⏱️ 3 min - 6
Top with the remaining bread slices, spread-side up, to form the sandwiches.
⏱️ 1 min - 7
Once the roasted vegetables are done, transfer them to a blender. Add the vegetable or chicken stock and basil leaves. Blend until completely smooth. Be careful when blending hot liquids; vent the blender lid and cover with a towel.
⏱️ 5 min - 8
Pour the blended soup into a pot. Stir in the tomato paste and simmer over medium heat until the soup slightly thickens, about 5-7 minutes. Add a little water if needed to reach your preferred consistency.
⏱️ 7 min - 9
Stir in the heavy cream and grated Parmesan cheese into the soup. Taste and adjust the seasoning with more salt and pepper if necessary.
⏱️ 2 min - 10
Cook the grilled cheese sandwiches in a panini press, on a pan over medium heat, or in the oven until the bread is golden brown and the cheese is fully melted and bubbly. This usually takes 3-5 minutes per side in a pan or panini press, or about 10-15 minutes in the oven.
⏱️ 10 min - 11
Serve the hot roasted tomato soup immediately, garnished with a drizzle of heavy cream, a sprinkle of Parmesan cheese, and fresh basil leaves. Serve alongside the warm grilled cheese sandwiches.
⏱️ 1 min