Roasted Tomato Soup with Grilled Cheese

Ingredients

• 4 Round tomatoes
• 8 Plum tomatoes
• 1 Red bell pepper
• 1 Orange bell pepper
• 1 Large yellow onion
• 2 Garlic bulbs (Use the cloves from 2 bulbs.)
• 4 sprigs Rosemary
• 4 sprigs Thyme
• 0.5 cup Fresh basil (Add to the blender with the roasted vegetables.)
• Olive oil (Generous amount, for drizzling.)
• Salt and pepper (Generous amount, for seasoning the vegetables.)
• 1 tsp Complete seasoning
• 1 tsp Dried oregano
• 1 tsp Nature’s seasoning
• 0.5 tsp Sugar
• 0.5 tsp Smoked paprika
• Salt and pepper (To taste, added with the other soup seasonings.)
• 1 tbsp Italian herb bouillon base
• 1.333 cups Low-sodium chicken broth
• 1 cup Heavy cream
• Sourdough bread (Two slices per sandwich.)
• Provolone cheese (For layering in the sandwich.)
• Shredded cheese (For layering in the sandwich.)
• Butter (For cooking the grilled cheese and buttering the outside of the bread.)

Steps

1. 1

   Preheat the oven to 400°F (205°C).

2. 2

   Arrange the round tomatoes, plum tomatoes, red bell pepper, orange bell pepper, yellow onion, garlic bulbs, rosemary, and thyme on a baking sheet.

3. 3

   Drizzle the vegetables and herbs generously with olive oil, then season generously with salt and pepper.

4. 4

   Roast for 40–50 minutes, until the vegetables are tender and nicely roasted.

5. 5

   Transfer the roasted vegetables to a blender and add the fresh basil.

6. 6

   Blend for 2–4 minutes, or until the mixture is completely smooth.

7. 7

   Pour the blended mixture into a large pot.

8. 8

   Add the complete seasoning, dried oregano, Nature’s seasoning, sugar, smoked paprika, salt, pepper, and Italian herb bouillon base. Stir to combine.

9. 9

   Stir in the low-sodium chicken broth and heavy cream.

10. 10

    Bring the soup to a gentle simmer and cook until heated through and creamy.

11. 11

    For each grilled cheese, layer provolone and shredded cheese between two slices of sourdough bread.

12. 12

    Butter the outside of the bread.

13. 13

    Cook the sandwich in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted. Serve with the soup.

Notes

The source does not specify quantities for the olive oil, salt and pepper, bread, cheeses, or butter, nor does it specify the number of grilled cheese sandwiches. Soup simmering time is also not given; heat until creamy and warmed through.

Nutrition per serving

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