Cozy Tomato Soup with Grilled Cheese

Ingredients

• 10 Roma tomatoes (Cut into quarters)
• 1 large onion (Cut into quarters)
• 8 garlic cloves (Peeled)
• 4 tbsp olive oil (For roasting)
• 1 tsp salt (For the soup)
• 1 tsp black pepper (For the soup)
• 1 tsp dried oregano (For the soup)
• 1 tsp Italian seasoning (The source lists this as “Italian”)
• 2 cup chicken stock (For simmering)
• 0.5 cup fresh basil (Added to the stock)
• 0.333 cup heavy cream (Approximately one-third cup)
• 4 tbsp butter (Softened; for the grilled-cheese spread)
• 2 tbsp mayonnaise (For the grilled-cheese spread)
• 0.25 tsp salt (For the grilled-cheese spread)
• 0.5 tsp garlic powder (For the grilled-cheese spread)
• 2 tsp Italian seasoning (For the grilled-cheese spread)
• sourdough sandwich bread (Amount not specified; used to make the sandwiches)
• Colby Jack cheese (Amount not specified; used in the sandwiches)
• Pepper Jack cheese (Amount not specified; used in the sandwiches)
• American cheese (Amount not specified; used in the sandwiches)

Steps

1. 1

   Cut the Roma tomatoes and onion into quarters. Place the tomatoes, onion, and peeled garlic cloves on a lined baking sheet.

2. 2

   Drizzle the vegetables with the olive oil, then sprinkle over the salt, pepper, oregano, and Italian seasoning. Toss until everything is fully coated.

3. 3

   Bake the coated vegetables at 375°F (190°C) for 45 minutes.

4. 4

   While the vegetables roast, add the chicken stock and fresh basil to a large pot and bring the stock to a simmer.

5. 5

   Add the roasted tomatoes, onion, and garlic to the simmering stock. Simmer for 2 minutes.

6. 6

   Remove the pot from the heat. Use a stick blender to blend the soup until smooth.

7. 7

   Pour in the heavy cream and stir to combine.

8. 8

   For the grilled cheese, combine the softened butter, mayonnaise, salt, garlic powder, and Italian seasoning in a small bowl.

9. 9

   Assemble cheese sandwiches using the sourdough bread, Colby Jack, Pepper Jack, and American cheese.

10. 10

    Spread the butter-mayo mixture over the outside of each assembled cheese sandwich.

11. 11

    Toast the sandwiches on each side in a hot skillet until the cheese is melty and the bread is golden brown.

Notes

The amounts of bread and all three cheeses are not specified in the source. The source does not specify the skillet temperature or the number of sandwiches.

Nutrition per serving

• main
• soup
• sandwich
• vegetarian soup
• fall
• roasted
• stovetop
• blended