Roasted Tomato Soup with Grilled Cheese

Ingredients

• 2 lb Roma tomatoes (Halved)
• 1 Yellow onion (Quartered)
• 1 head Garlic (Whole)
• 2 tbsp Olive oil
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 0.5 tsp Red pepper flakes
• 0.5 tsp Dried oregano
• 0.5 cup Chicken or vegetable broth (Choose chicken or vegetable broth)
• 0.25 cup Heavy cream (For the soup; additional amount for garnish is unquantified)
• 0.5 cup Fresh basil (Additional amount for garnish is unquantified)
• 1 tbsp Balsamic vinegar
• 1.5 tsp Honey or sugar (Optional; choose honey or sugar; source gives a range of 1–2 tsp)
• 2 slices Sourdough bread
• 1.5 oz Sharp cheddar (Grated)
• 1 oz Gruyère (Grated)
• 1.5 tbsp Butter (Softened)
• 1 tsp Parmesan (Finely grated for the butter mixture; additional amount for garnish is unquantified)
• Garlic powder (A pinch)
• Black pepper (For the butter mixture; source gives no amount)
• Heavy cream (For garnish; drizzle as desired)
• Olive oil (For garnish; drizzle as desired)
• Fresh basil (For garnish)
• Parmesan (For garnish)
• Black pepper (Cracked, for garnish)
• Red pepper flakes (Optional, for garnish)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Arrange the halved tomatoes, quartered onion, and whole garlic head on a baking sheet.

3. 3

   Drizzle the vegetables with the olive oil, then season with kosher salt, black pepper, red pepper flakes, and dried oregano.

4. 4

   Roast for 35–45 minutes, until the tomatoes are very soft and caramelized around the edges. Let cool slightly before blending.

5. 5

   Squeeze the roasted garlic cloves from their skin. Transfer the roasted tomatoes, onion, and garlic to a blender.

6. 6

   Add the broth, heavy cream, fresh basil, and balsamic vinegar to the blender.

7. 7

   Blend until completely smooth. Taste and adjust with salt, pepper, balsamic vinegar, or a little optional honey or sugar if the tomatoes need more balance.

8. 8

   Mix the softened butter with the grated Parmesan, a pinch of garlic powder, and black pepper.

9. 9

   Spread the butter mixture evenly over the outside of both sourdough slices.

10. 10

    Place the sharp cheddar and Gruyère between the slices of bread to make a sandwich.

11. 11

    Put the sandwich in a cold pan, then turn the heat to medium-low.

12. 12

    Cook for 3–4 minutes, until deeply golden and crispy, then flip and cook the other side for another 3–4 minutes.

13. 13

    Cover the pan for 30–60 seconds to help the cheese melt fully. Uncover and crisp the sandwich for another 30 seconds.

14. 14

    Remove the sandwich from the pan and let it rest for about 1 minute before slicing diagonally.

15. 15

    Pour the tomato soup into a bowl. Garnish with a drizzle of heavy cream and olive oil, fresh basil, Parmesan, cracked black pepper, and optional red pepper flakes.

16. 16

    Serve the soup with the grilled cheese for dunking.

Notes

The video transcript mentions bell peppers, but the written recipe description does not include them; the written ingredient list and instructions were used as the authoritative recipe. The source does not specify quantities for the garnishes or for the black pepper and garlic powder in the grilled-cheese butter mixture.

Nutrition per serving

• soup
• sandwich
• main
• vegetarian option
• comfort food
• roasted
• stovetop
• oven-baked