Tomato Soup + Grilled Cheese

Ingredients:

1 red bell pepper

1 yellow onion

3 carrots

Bulb of garlic

4 medium tomatoes

1 cup of grape tomatoes

1 cup basil

2 cups of chicken bone broth

1tbsp butter

2-3 minced garlic cloves

1 can tomato paste

1 cup heavy cream

Salt and pepper

Garlic powder

Onion powder

Tyme

Oregono

Sourdough bread

Brie (or any other cheese)

Prosciutto (optional)

1 tbsp Butter

How to Make Fresh Tomato Soup + A Grilled Cheese

Preheat your oven to 425°F. Chop 1 red bell pepper, 1 yellow onion, 3 carrots, the cloves from 1 bulb of garlic (or roughly chop the whole bulb), 4 medium tomatoes, and 1 cup grape tomatoes. Spread everything on a large sheet pan, drizzle generously with olive oil, and season with salt and black pepper. Roast for 40-50 minutes, stirring halfway, until the vegetables are soft, caramelized, and slightly charred at the edges.

Transfer the roasted vegetables to a blender. Add 2 cups chicken bone broth and 1 cup fresh basil leaves. Blend until smooth (work in batches if needed). Put the mixture aside.

In a large pot over medium heat, melt 1 tablespoon butter. Add 2-3 minced garlic cloves and 1 can tomato paste. Cook, stirring frequently, for about 5 minutes until the tomato paste darkens and becomes fragrant.

Pour the blended vegetable mixture into the pot. Stir in 1 cup heavy cream. Season to taste with salt, black pepper, garlic powder, onion powder, thyme, and oregano. Simmer gently for 10-15 minutes, stirring occasionally, until heated through and flavors are well combined. Adjust seasonings as needed.

For the grilled cheese, butter one side of each slice of sourdough bread. Heat a skillet over medium heat. Place one slice butter-side down, layer with brie (or your preferred cheese) and optional prosciutto, then top with the second slice butter-side up. Cook 3-4 minutes per side until golden and the cheese is gooey.

Ladle the soup into bowls and serve hot with the grilled cheese on the side for dipping.

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