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)
• 4 -5 leaves fresh basil leaves
• 3 tbsp oil (For drizzling and roasting)
• salt (To taste; used for seasoning the vegetables and soup)
• 1 tsp red chili flakes
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 cup chicken broth (Alternatively, use 1 cup water plus 1 bouillon cube)
• 0.5 cup unsweetened heavy whipping cream
• fresh parsley (Freshly grated, for garnish)
• 6 slices brioche or sour bread
• 4 tbsp butter (The method specifies melting 1 tbsp in the skillet; total amount is 4 tbsp)
• 3 slices cheddar cheese
• 0.5 cup shredded mozzarella cheese
• 3 slices provolone cheese

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

3. 3

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

4. 4

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

5. 5

   Add the fresh basil leaves to the pot. Blend the mixture with an immersion blender or regular blender until combined.

6. 6

   Bring the blended mixture to a boil.

7. 7

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

8. 8

   Add the chicken broth, or the water and bouillon-cube alternative, and simmer for 5 minutes or until the soup thickens.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Add the bread slices to the skillet.

13. 13

    Top the bread with the shredded mozzarella, cheddar, and provolone cheese.

14. 14

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

15. 15

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

16. 16

    Serve the grilled cheese warm with the tomato soup.

Notes

Use fresh, high-quality ingredients for optimal flavor. Adjust the spice level to taste. Different cheese combinations may be used, and additional basil or other herbs can be added for flavor. The source does not specify the amount of garnish cheese or cream.

Nutrition per serving

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