Roasted Tomato Soup with Grilled Cheese Sandwich

Ingredients

• 6 large tomatoes (Alternatively, use 8–10 small tomatoes)
• 1 bulb garlic
• 1 red bell pepper (Diced)
• 1 onion (Cut into 4 pieces)
• 5 fresh basil leaves (Source states 4–5 leaves)
• 3 tbsp oil
• salt (To taste; used for roasting and seasoning the soup)
• 1 tsp red chili flakes
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 0.75 cup vegetable broth (Or use water)
• 0.5 cup unsweetened heavy whipping cream
• 6 slices brioche or sour bread
• 4 tbsp butter (The method specifies melting 1 tbsp in the skillet; total recipe quantity is 4 tbsp)
• 3 slices cheddar cheese
• 0.5 cup shredded mozzarella cheese
• 3 slices provolone cheese
• fresh parsley (Freshly grated, for garnish)
• cheese (For soup garnish)
• cream (For soup garnish)

Steps

1. 1

   Preheat the oven to 450°F (230°C).

2. 2

   Arrange the tomatoes, onion pieces, garlic, and diced red bell pepper on a baking sheet.

3. 3

   Season the vegetables with salt and red chili flakes, then drizzle them with the oil.

4. 4

   Roast for 40–45 minutes, or until the vegetables are tender.

5. 5

   Remove the roasted vegetables from the oven. Peel the tomatoes and transfer them to a pot.

6. 6

   Add the basil leaves to the roasted vegetables and blend the mixture with an immersion blender or regular blender.

7. 7

   Bring the blended soup mixture to a boil.

8. 8

   Add salt, black pepper, garlic powder, onion powder, and dried oregano.

9. 9

   Add the vegetable broth or water and simmer for 5 minutes, or until the soup thickens.

10. 10

    Stir in the heavy whipping cream and simmer for an additional 4–5 minutes.

11. 11

    Serve the soup warm, garnished with freshly grated parsley, cheese, and cream.

12. 12

    For the grilled cheese, melt 1 tbsp of the butter in a skillet over medium-low heat.

13. 13

    Add the bread slices to the skillet and top them with the shredded mozzarella, cheddar, and provolone.

14. 14

    Close the sandwiches and grill for 7–8 minutes on one side, or until the bread is toasted and the cheese is melted.

15. 15

    Flip the sandwiches and repeat until both sides are golden and crispy.

16. 16

    Serve the grilled cheese warm with the tomato soup.

Notes

The source does not specify the amount of garnish or clarify how much of the total butter is used beyond stating 1 tbsp in the skillet. Adjust the spice level to taste. The source recommends fresh, high-quality ingredients, experimenting with cheese combinations, and adding basil or other herbs.

Nutrition per serving

• main
• soup
• sandwich
• vegetarian
• American
• roasted
• stovetop
• comfort food