Grilled Cheese & Tomato Soup
Grilled Cheese & Tomato Soup
Ingredients
For the Roasted Vegetables (Soup Base)
- 6 tomatoes, cored and quartered
- 1 red bell pepper, cored, seeded, and quartered
- 1 orange bell pepper, cored, seeded, and quartered
- as needed olive oil, for drizzling
- as needed salt
- as needed pepper
- as needed garlic powder
- as needed onion powder
- as needed balsamic glaze, for drizzling
For the Tomato Soup
- 25 garlic cloves, minced (approximately 2/3 for soup, 1/3 for grilled cheese)
- 1 onion, diced
- as needed olive oil
- as needed butter
- 1 can tomato paste, whole
- 2 cups chicken broth
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 teaspoons oregano
- as needed red pepper flakes
- 1 cup heavy cream
- as needed fresh basil leaves, for garnish
For the Garlic Bread Grilled Cheese
- 1 stick butter, softened
- as needed minced garlic, remaining 1/3 from the 25 cloves
- as needed chopped parsley
- to taste salt
- to taste pepper
- to taste red pepper flakes
- 4 slices bread, thick-cut white bread recommended
- as needed mozzarella cheese, shredded
- as needed sharp cheddar cheese, shredded
- as needed smoked gouda cheese, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Core and quarter the 6 tomatoes. Place them on the prepared baking tray.
⏱️ 3 min
- 3
Cut around the top of the red and orange bell peppers to remove the core and seeds. Quarter the bell peppers and add them to the baking tray with the tomatoes.
⏱️ 4 min
- 4
Drizzle a good amount of olive oil over the vegetables. Season generously with salt, pepper, garlic powder, and onion powder. Finish with a nice drizzle of balsamic glaze. Toss to combine.
⏱️ 3 min
- 5
Roast the seasoned vegetables in the preheated oven for 30 to 35 minutes.
⏱️ 35 min•🌡️ 400
- 6
While the vegetables are roasting, mince all 25 cloves of garlic. Dice the 1 onion.
⏱️ 10 min
- 7
In a large pot, add some olive oil and butter over medium heat. Add all the diced onion and approximately 2/3 of the minced garlic to the pot. Sauté for about 5 minutes until softened and fragrant.
⏱️ 5 min
- 8
Add the whole can of tomato paste to the pot. Stir it around for a couple of minutes to let it cook and deepen in flavor.
⏱️ 2 min
- 9
Once the roasted vegetables are done, briefly place them under the broiler in the oven to slightly char them (watch carefully to prevent burning).
⏱️ 2 min
- 10
Dump all the broiled roasted vegetables into the pot with the sautéed aromatics and tomato paste. Add the 2 cups of chicken broth.
⏱️ 2 min
- 11
Add the following seasonings to the pot: 3 tablespoons brown sugar, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 3 teaspoons oregano, and red pepper flakes to taste.
⏱️ 2 min
- 12
Use an immersion blender to blend the soup until it reaches a smooth consistency. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 13
Stir in the 1 cup of heavy cream. Keep the soup warm on low heat while preparing the grilled cheese.
⏱️ 2 min
- 14
In a bowl, combine the 1 stick of softened butter, the remaining minced garlic (approximately 1/3 of the original 25 cloves), some chopped parsley, salt, pepper, and red pepper flakes to taste. Mix thoroughly until well combined.
⏱️ 5 min
- 15
Take 4 slices of bread. Spread a thin layer of the prepared garlic butter onto one side of each slice. Place the garlic-buttered bread slices on a baking sheet (lined with parchment paper).
⏱️ 3 min
- 16
Toast the bread in the oven (still at 400°F/200°C) for about 10 minutes, or until lightly golden.
⏱️ 10 min•🌡️ 400
- 17
Once toasted, remove the bread from the oven. On two of the slices, generously layer shredded mozzarella cheese, sharp cheddar cheese, and smoked gouda cheese.
⏱️ 2 min
- 18
Place the other two toasted bread slices (garlic butter side down) on top of the cheese-layered slices to form the sandwiches.
⏱️ 1 min
- 19
Spread more of the garlic butter on the outside of the assembled sandwiches.
⏱️ 1 min
- 20
Heat a pan on medium-low heat. Place the grilled cheese sandwiches in the pan. Cook until both sides are golden brown and the cheese is melted and gooey, ensuring the heat is low enough to melt the cheese without burning the bread.
⏱️ 8 min
- 21
Ladle the hot tomato soup into bowls. Drizzle with heavy cream and balsamic glaze for decoration. Garnish with fresh basil leaves. Serve immediately with the freshly grilled garlic bread grilled cheese sandwiches.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Cheese & Tomato Soup
For the Roasted Vegetables (Soup Base)
- 6 tomatoes, cored and quartered
- 1 red bell pepper, cored, seeded, and quartered
- 1 orange bell pepper, cored, seeded, and quartered
- as needed olive oil, for drizzling
- as needed salt
- as needed pepper
- as needed garlic powder
- as needed onion powder
- as needed balsamic glaze, for drizzling
For the Tomato Soup
- 25 garlic cloves, minced (approximately 2/3 for soup, 1/3 for grilled cheese)
- 1 onion, diced
- as needed olive oil
- as needed butter
- 1 can tomato paste, whole
- 2 cups chicken broth
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 teaspoons oregano
- as needed red pepper flakes
- 1 cup heavy cream
- as needed fresh basil leaves, for garnish
For the Garlic Bread Grilled Cheese
- 1 stick butter, softened
- as needed minced garlic, remaining 1/3 from the 25 cloves
- as needed chopped parsley
- to taste salt
- to taste pepper
- to taste red pepper flakes
- 4 slices bread, thick-cut white bread recommended
- as needed mozzarella cheese, shredded
- as needed sharp cheddar cheese, shredded
- as needed smoked gouda cheese, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Core and quarter the 6 tomatoes. Place them on the prepared baking tray.
⏱️ 3 min - 3
Cut around the top of the red and orange bell peppers to remove the core and seeds. Quarter the bell peppers and add them to the baking tray with the tomatoes.
⏱️ 4 min - 4
Drizzle a good amount of olive oil over the vegetables. Season generously with salt, pepper, garlic powder, and onion powder. Finish with a nice drizzle of balsamic glaze. Toss to combine.
⏱️ 3 min - 5
Roast the seasoned vegetables in the preheated oven for 30 to 35 minutes.
⏱️ 35 min•🌡️ 400 - 6
While the vegetables are roasting, mince all 25 cloves of garlic. Dice the 1 onion.
⏱️ 10 min - 7
In a large pot, add some olive oil and butter over medium heat. Add all the diced onion and approximately 2/3 of the minced garlic to the pot. Sauté for about 5 minutes until softened and fragrant.
⏱️ 5 min - 8
Add the whole can of tomato paste to the pot. Stir it around for a couple of minutes to let it cook and deepen in flavor.
⏱️ 2 min - 9
Once the roasted vegetables are done, briefly place them under the broiler in the oven to slightly char them (watch carefully to prevent burning).
⏱️ 2 min - 10
Dump all the broiled roasted vegetables into the pot with the sautéed aromatics and tomato paste. Add the 2 cups of chicken broth.
⏱️ 2 min - 11
Add the following seasonings to the pot: 3 tablespoons brown sugar, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 3 teaspoons oregano, and red pepper flakes to taste.
⏱️ 2 min - 12
Use an immersion blender to blend the soup until it reaches a smooth consistency. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 13
Stir in the 1 cup of heavy cream. Keep the soup warm on low heat while preparing the grilled cheese.
⏱️ 2 min - 14
In a bowl, combine the 1 stick of softened butter, the remaining minced garlic (approximately 1/3 of the original 25 cloves), some chopped parsley, salt, pepper, and red pepper flakes to taste. Mix thoroughly until well combined.
⏱️ 5 min - 15
Take 4 slices of bread. Spread a thin layer of the prepared garlic butter onto one side of each slice. Place the garlic-buttered bread slices on a baking sheet (lined with parchment paper).
⏱️ 3 min - 16
Toast the bread in the oven (still at 400°F/200°C) for about 10 minutes, or until lightly golden.
⏱️ 10 min•🌡️ 400 - 17
Once toasted, remove the bread from the oven. On two of the slices, generously layer shredded mozzarella cheese, sharp cheddar cheese, and smoked gouda cheese.
⏱️ 2 min - 18
Place the other two toasted bread slices (garlic butter side down) on top of the cheese-layered slices to form the sandwiches.
⏱️ 1 min - 19
Spread more of the garlic butter on the outside of the assembled sandwiches.
⏱️ 1 min - 20
Heat a pan on medium-low heat. Place the grilled cheese sandwiches in the pan. Cook until both sides are golden brown and the cheese is melted and gooey, ensuring the heat is low enough to melt the cheese without burning the bread.
⏱️ 8 min - 21
Ladle the hot tomato soup into bowls. Drizzle with heavy cream and balsamic glaze for decoration. Garnish with fresh basil leaves. Serve immediately with the freshly grilled garlic bread grilled cheese sandwiches.
⏱️ 2 min