Roasted Tomato Soup with Grilled Cheese Sandwich Recipe…
(Servings: 4-6)
~(For the Soup):
– 6 large tomatoes (or 8-10 small tomatoes)
– 1 bulb of garlic
– 1 red bell pepper, diced
– 1 onion, cut into 4 pieces
– 4-5 leaves of fresh basil
– 3 tbsp oil
– Salt, to taste
– 1 tsp red chili flakes
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 3/4 cup vegetable broth (or water)
– 1/2 cup unsweetened heavy whipping cream
~(For the Grilled Cheese Sandwich):
– 6 slices of brioche or sour bread
– 4 tbsp butter
– 3 slices cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 3 slices provolone cheese
~Method:
~(Soup):
1. Preheat oven to 450°F (230°C).
2. On a baking sheet, add tomatoes, onion, garlic, and red pepper. Season with salt and red chili flakes. Drizzle with oil.
3. Roast in the oven for 40-45 minutes or until vegetables are tender.
4. Remove from oven, peel tomatoes, and transfer to a pot.
5. Add basil leaves and blend mixture using an immersion blender or regular blender.
6. Bring the mixture to a boil, then add salt, pepper, garlic powder, onion powder, and oregano.
7. Add vegetable broth or water and simmer for 5 minutes or until soup thickens.
8. Stir in heavy whipping cream and simmer for an additional 4-5 minutes.
9. Serve warm, garnished with freshly grated parsley, cheese, and cream.
~(Grilled Cheese Sandwich):
1. In a skillet, melt 1 tbsp butter over medium-low heat.
2. Add bread slices, then top with mozzarella, cheddar, and provolone cheese.
3. Close sandwich and grill for 7-8 minutes on one side or until bread is toasted and cheese is melted.
4. Flip and repeat until both sides are golden and crispy.
5. Serve warm with tomato soup.
~(Tips and Variations):
– Use fresh, high-quality ingredients for optimal flavor.
– Adjust spice level to taste.
– Experiment with different cheese combinations.
– Add basil leaves or other herbs for added flavor.
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1 Comment
Who like soup