Imported from Instagram

Sheet-Pan Tomato Soup & Grilled Cheese

Name: Sheet-Pan Tomato Soup & Grilled Cheese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 red bell peppers (halved and seeded); 2 hot-house tomatoes (large, halved); 2 lb cherry tomatoes; 2 onions (quartered); 2 heads garlic (tops cut off); 4 tbsp olive oil; 1 tsp red pepper flakes (The source gives a shared 1 tsp amount for red pepper flakes, oregano, and thyme); 1 tsp oregano (The source gives a shared 1 tsp amount for red pepper flakes, oregano, and thyme); 1 tsp thyme (The source gives a shared 1 tsp amount for red pepper flakes, oregano, and thyme); salt (to taste); black pepper (to taste); 2 cups broth of choice (Use more as needed to reach desired consistency); 0.5 cup heavy cream or coconut milk (Choose either heavy cream or coconut milk); fresh basil (a handful); 2 slices fresh sourdough; 2 oz sharp cheddar cheese; 2 oz mozzarella cheese; fresh Parmesan (as desired); 1 tbsp butter (plus more for pan-frying, as stated in the instructions; additional amount unspecified)

Recipe by Ben Chelin @recipeincaption · Instagram

Imported by Chef Morph on SeeMeCook

A cozy roasted tomato and pepper soup blended with broth, cream, and fresh basil, served with sourdough grilled cheese layered with mozzarella, sharp cheddar, and Parmesan.

2 servings80 minAmerican

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Ingredients

2 red bell peppers (halved and seeded)
2 hot-house tomatoes (large, halved)
2 lb cherry tomatoes
2 onions (quartered)
2 heads garlic (tops cut off)
4 tbsp olive oil
1 tsp red pepper flakes (The source gives a shared 1 tsp amount for red pepper flakes, oregano, and thyme)
1 tsp oregano (The source gives a shared 1 tsp amount for red pepper flakes, oregano, and thyme)
1 tsp thyme (The source gives a shared 1 tsp amount for red pepper flakes, oregano, and thyme)
salt (to taste)
black pepper (to taste)
2 cups broth of choice (Use more as needed to reach desired consistency)
0.5 cup heavy cream or coconut milk (Choose either heavy cream or coconut milk)
fresh basil (a handful)
2 slices fresh sourdough
2 oz sharp cheddar cheese
2 oz mozzarella cheese
fresh Parmesan (as desired)
1 tbsp butter (plus more for pan-frying, as stated in the instructions; additional amount unspecified)

Steps

1
Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
2
Place the halved bell peppers and hot-house tomatoes, cherry tomatoes, quartered onions, and garlic heads on the prepared tray. Drizzle with olive oil, coating the exposed garlic.
3
Season the vegetables and garlic with the red pepper flakes, oregano, thyme, salt, and pepper.
4
Roast for 45–60 minutes, until the vegetables are soft and the cherry tomatoes have burst.
5
Transfer the roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins into the blender.
6
Add 2 cups of broth, the heavy cream or coconut milk, and fresh basil to the blender.
7
Blend until smooth. Add more broth as needed to reach the desired consistency.
8
Layer the cheddar, mozzarella, and Parmesan between the two slices of sourdough.
9
Generously butter both outside faces of the sandwich.
10
Pan-fry the sandwich over low heat, using more butter in the pan as indicated, until golden and crisp on both sides and the cheese is fully melted.
11
Serve the grilled cheese with the tomato soup.

Notes

The source does not specify how much additional butter to use for pan-frying, nor the quantity of Parmesan or basil beyond “as desired” and “a handful.” The listed broth range is 2–3 cups; blend in additional broth as needed. The recipe card describes a single sandwich, while the soup quantities make multiple servings; serving estimate is approximate.