Tomato Soup and Grilled Cheese
Tomato Soup and Grilled Cheese
Ingredients
For the Roasted Vegetables
- 8 tomatoes, diced
- 1 red bell pepper, cut
- 2 onions, cut
- 3 heads garlic, broken apart
- 1/4 cup olive oil, as needed for drizzling
- 1 teaspoon salt, to taste
- 3 sprigs thyme
For the Tomato Soup
- 4 tablespoons unsalted butter
- 1/4 cup fresh basil
- 5 cups chicken stock
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons heavy cream
- 1/4 cup Parmigiano Reggiano, grated, for topping
- 4 basil leaf, for garnish
For the Grilled Cheese
- 8 slices white bread
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Swiss cheese, shredded
- 4 tablespoons butter, for pan
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Dice the tomatoes and place them on a large baking tray. Drizzle generously with olive oil and sprinkle with salt to taste.
⏱️ 5 min
- 3
Cut the red bell pepper and onions into large pieces and add them to the baking tray with the tomatoes. Break apart the heads of garlic and add the individual cloves (unpeeled) to the tray. Add the sprigs of thyme.
⏱️ 5 min
- 4
Roast the vegetables in the preheated oven for 25-35 minutes, or until they are charred and cooked through. Keep an eye on them to prevent burning.
⏱️ 30 min•🌡️ 400
- 5
Remove the roasted vegetables from the oven. Transfer all the roasted vegetables, including any liquids from the tray, to a large pot or Dutch oven.
⏱️ 2 min
- 6
Add the unsalted butter to the pot. Squeeze the roasted garlic cloves out of their skins and add the softened garlic to the pot. Add the fresh basil.
⏱️ 3 min
- 7
Pour the chicken stock into the pot, ensuring it covers the vegetables. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 8
Once boiling, use an immersion blender to blend the soup until it is smooth. Be cautious of splashes. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 9
For the grilled cheese, melt 1 tablespoon of butter in a pan over medium heat.
⏱️ 1 min
- 10
Place one slice of white bread in the pan. Top with a generous serving of mozzarella, cheddar, and Swiss cheese.
⏱️ 1 min
- 11
Place the second slice of white bread on top of the cheese. Cook for 2-3 minutes until the bottom is golden brown.
⏱️ 3 min
- 12
Flip the sandwich and cook the other side for another 2-3 minutes, pressing down with a spatula or press tool to ensure even browning and crispiness. Repeat for remaining grilled cheese sandwiches.
⏱️ 3 min
- 13
Once the grilled cheese is crispy and golden, remove it from the pan and cut it diagonally.
⏱️ 1 min
- 14
Ladle the finished tomato soup into bowls. Add black pepper to taste. Drizzle 2 tablespoons of heavy cream in a circular pattern on top of each bowl of soup.
⏱️ 2 min
- 15
Grate a generous topping of Parmigiano Reggiano over the soup and garnish with a small basil leaf. Serve the tomato soup immediately with the crispy grilled cheese on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Soup and Grilled Cheese
For the Roasted Vegetables
- 8 tomatoes, diced
- 1 red bell pepper, cut
- 2 onions, cut
- 3 heads garlic, broken apart
- 1/4 cup olive oil, as needed for drizzling
- 1 teaspoon salt, to taste
- 3 sprigs thyme
For the Tomato Soup
- 4 tablespoons unsalted butter
- 1/4 cup fresh basil
- 5 cups chicken stock
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons heavy cream
- 1/4 cup Parmigiano Reggiano, grated, for topping
- 4 basil leaf, for garnish
For the Grilled Cheese
- 8 slices white bread
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Swiss cheese, shredded
- 4 tablespoons butter, for pan
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Dice the tomatoes and place them on a large baking tray. Drizzle generously with olive oil and sprinkle with salt to taste.
⏱️ 5 min - 3
Cut the red bell pepper and onions into large pieces and add them to the baking tray with the tomatoes. Break apart the heads of garlic and add the individual cloves (unpeeled) to the tray. Add the sprigs of thyme.
⏱️ 5 min - 4
Roast the vegetables in the preheated oven for 25-35 minutes, or until they are charred and cooked through. Keep an eye on them to prevent burning.
⏱️ 30 min•🌡️ 400 - 5
Remove the roasted vegetables from the oven. Transfer all the roasted vegetables, including any liquids from the tray, to a large pot or Dutch oven.
⏱️ 2 min - 6
Add the unsalted butter to the pot. Squeeze the roasted garlic cloves out of their skins and add the softened garlic to the pot. Add the fresh basil.
⏱️ 3 min - 7
Pour the chicken stock into the pot, ensuring it covers the vegetables. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 8
Once boiling, use an immersion blender to blend the soup until it is smooth. Be cautious of splashes. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 9
For the grilled cheese, melt 1 tablespoon of butter in a pan over medium heat.
⏱️ 1 min - 10
Place one slice of white bread in the pan. Top with a generous serving of mozzarella, cheddar, and Swiss cheese.
⏱️ 1 min - 11
Place the second slice of white bread on top of the cheese. Cook for 2-3 minutes until the bottom is golden brown.
⏱️ 3 min - 12
Flip the sandwich and cook the other side for another 2-3 minutes, pressing down with a spatula or press tool to ensure even browning and crispiness. Repeat for remaining grilled cheese sandwiches.
⏱️ 3 min - 13
Once the grilled cheese is crispy and golden, remove it from the pan and cut it diagonally.
⏱️ 1 min - 14
Ladle the finished tomato soup into bowls. Add black pepper to taste. Drizzle 2 tablespoons of heavy cream in a circular pattern on top of each bowl of soup.
⏱️ 2 min - 15
Grate a generous topping of Parmigiano Reggiano over the soup and garnish with a small basil leaf. Serve the tomato soup immediately with the crispy grilled cheese on the side for dipping.
⏱️ 2 min