ROASTED TOMATO SOUP + GRILLED CHEESE [RECIPE]

An important lesson I’ve learned to maximize flavour is to incorporate a variety of the same ingredient! It could be:

1) A variety of the same ingredient (as tomatoes in this soup)
2) A single ingredient, but prepared in different ways. (ex. Ginger: used in a stock, sauteed in the main dish, and in a sauce = same ingredient served in multiple ways)

Recipe:
Serves 4

-7 roma tomatoes (halved)
-2 tomatoes on a vine (halved)
-1 slicer tomato (halved)
-1 pint grape tomatoes (whole)
-1 large whole yellow onion (large dice)
-5 cloves garlic (whole)
-2 shalots (halved)
-salt and pepper
-1.5-2 L of low sodium vegetable stock

method:
-place all ingredients on to a sheet pan, season with salt and pepper. Align tomatoes facing upwards for better roasting/evaporation
-season generously with salt and pepper and coat with olive oil
-Roast at 400 deg F, for ~40 minutes
-after roasting, add vegetables to a blender, and add stock, and fill blender about 1” from the highest layered ingredient. (this will make sure the soup is not too watery. You can always add more stock later if it’s too thick. It’s better to add less to start, and adjust after the initial blend)
-blend on 6/7 on a Vitamix, or medium high. This will preserve some texture.

Serve with grilled cheese!
-my sandwich had:
-sourdough bread
-mayo/butter crust
-gruyere + aged cheddar cheese
-avocado
-tomatoes

Garnish with Basil! I had some leftover basil oil, fresh basil would be nice too!

#grilledcheese #tomato #tomatosoup #soup #soupseason

Day one of soup weekend we’re starting off with a classic tomato soup with a grilled cheese sandwich whenever I’m cooking I try to maximize flavor any way I can and so we’re using four varieties of tomatoes in this recipe it creates a bigger and Bolder taste it’s a concept

That can be applied to most recipes there’s even a slice in the grilled cheese sandwich more variety more flavor