Creamy Tomato Basil Soup & Garlic Grilled Cheese Sandwich
Creamy Tomato Basil Soup & Garlic Grilled Cheese Sandwich
Ingredients
For the Creamy Tomato Basil Soup
- 2 pounds roma tomatoes, cut into wedges
- 1 pint cherry tomatoes
- 1 orange bell pepper, cut in half (red bell pepper can be substituted)
- 1 head garlic, sliced in half horizontally
- 1 yellow onion, cut into wedges
- 1/4 cup olive oil, divided
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 1/2 cup fresh basil leaves, packed, plus more for garnish
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes, plus more for garnish
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar, optional, as needed
For the Garlic Grilled Cheese Sandwich
- 1/2 cup salted butter, softened
- 1 teaspoon granulated garlic
- 8 slices sourdough bread
- 12 slices Havarti cheese
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Arrange the roma tomato wedges, cherry tomatoes, orange bell pepper halves, garlic head halves, and onion wedges on the prepared baking sheet. Drizzle with 1/4 cup of olive oil, sprinkle with 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss gently to coat.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for 30 minutes, or until they are super soft and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 4
Carefully transfer all the roasted vegetables and any accumulated juices from the baking sheet into a blender. Squeeze the softened roasted garlic cloves out of their skins and add them to the blender. Add the 1/2 cup of fresh basil leaves to the blender.
⏱️ 5 min
- 5
Blend the mixture until it is completely smooth. Set aside 1 tablespoon of the roasted garlic for the grilled cheese butter.
⏱️ 3 min
- 6
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the tomato paste and 1/2 teaspoon of red pepper flakes. Cook, stirring constantly, for about 1 minute until fragrant.
⏱️ 2 min
- 7
Pour the blended vegetable mixture into the pot. Stir in the 2 cups of chicken stock and 1/2 cup of heavy cream. Bring the soup to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 8
Season the soup with 1 teaspoon of Italian seasoning, and additional salt and black pepper to taste. Taste the soup; if the tomatoes are not sweet enough, stir in the optional 1 teaspoon of granulated sugar.
⏱️ 3 min
- 9
While the soup simmers, prepare the garlic butter for the grilled cheese. In a small bowl, combine the 1/2 cup of softened salted butter with the reserved 1 tablespoon of roasted garlic and 1 teaspoon of granulated garlic. Mash and mix thoroughly with a fork until well combined.
⏱️ 5 min
- 10
To assemble each grilled cheese sandwich, place 3 slices of Havarti cheese between two slices of sourdough bread. Generously spread the prepared garlic butter on the outside surfaces of the sourdough bread.
⏱️ 5 min
- 11
Heat a large skillet or griddle over medium heat. Place the assembled sandwiches in the hot pan and cook for about 3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. You may need to cook the sandwiches in batches.
⏱️ 12 min
- 12
Ladle the creamy tomato basil soup into bowls. Garnish each serving with a sprinkle of red pepper flakes, a drizzle of olive oil, and fresh basil leaves. Slice the grilled cheese sandwiches in half and serve immediately alongside the hot soup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Soup & Garlic Grilled Cheese Sandwich
For the Creamy Tomato Basil Soup
- 2 pounds roma tomatoes, cut into wedges
- 1 pint cherry tomatoes
- 1 orange bell pepper, cut in half (red bell pepper can be substituted)
- 1 head garlic, sliced in half horizontally
- 1 yellow onion, cut into wedges
- 1/4 cup olive oil, divided
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon black pepper, plus more, as needed
- 1/2 cup fresh basil leaves, packed, plus more for garnish
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes, plus more for garnish
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar, optional, as needed
For the Garlic Grilled Cheese Sandwich
- 1/2 cup salted butter, softened
- 1 teaspoon granulated garlic
- 8 slices sourdough bread
- 12 slices Havarti cheese
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Arrange the roma tomato wedges, cherry tomatoes, orange bell pepper halves, garlic head halves, and onion wedges on the prepared baking sheet. Drizzle with 1/4 cup of olive oil, sprinkle with 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss gently to coat.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for 30 minutes, or until they are super soft and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 4
Carefully transfer all the roasted vegetables and any accumulated juices from the baking sheet into a blender. Squeeze the softened roasted garlic cloves out of their skins and add them to the blender. Add the 1/2 cup of fresh basil leaves to the blender.
⏱️ 5 min - 5
Blend the mixture until it is completely smooth. Set aside 1 tablespoon of the roasted garlic for the grilled cheese butter.
⏱️ 3 min - 6
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the tomato paste and 1/2 teaspoon of red pepper flakes. Cook, stirring constantly, for about 1 minute until fragrant.
⏱️ 2 min - 7
Pour the blended vegetable mixture into the pot. Stir in the 2 cups of chicken stock and 1/2 cup of heavy cream. Bring the soup to a gentle simmer, stirring occasionally.
⏱️ 5 min - 8
Season the soup with 1 teaspoon of Italian seasoning, and additional salt and black pepper to taste. Taste the soup; if the tomatoes are not sweet enough, stir in the optional 1 teaspoon of granulated sugar.
⏱️ 3 min - 9
While the soup simmers, prepare the garlic butter for the grilled cheese. In a small bowl, combine the 1/2 cup of softened salted butter with the reserved 1 tablespoon of roasted garlic and 1 teaspoon of granulated garlic. Mash and mix thoroughly with a fork until well combined.
⏱️ 5 min - 10
To assemble each grilled cheese sandwich, place 3 slices of Havarti cheese between two slices of sourdough bread. Generously spread the prepared garlic butter on the outside surfaces of the sourdough bread.
⏱️ 5 min - 11
Heat a large skillet or griddle over medium heat. Place the assembled sandwiches in the hot pan and cook for about 3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. You may need to cook the sandwiches in batches.
⏱️ 12 min - 12
Ladle the creamy tomato basil soup into bowls. Garnish each serving with a sprinkle of red pepper flakes, a drizzle of olive oil, and fresh basil leaves. Slice the grilled cheese sandwiches in half and serve immediately alongside the hot soup.
⏱️ 2 min