Gooey Grilled Cheese + Creamy Roasted Tomato Soup Recipe!

This isn’t just grilled cheese and tomato soup. It’s a gourmet comfort food upgrade. Buttery sourdough, tangy goat cheese, and a silky roasted tomato soup that will have you dipping every last bite. Perfect for lunch, dinner, or cozy rainy-day meals.

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Full Recipe Here
https://loudmouthkitchen.com/recipes/grilled-cheese-tomato-soup

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#GrilledCheese #TomatoSoup #ComfortFood #EasyRecipes #SoupAndSandwich

Welcome back to the kitchen. I am Dino and today I’m going to be walking you through a grilled cheese and tomato soup. Some people think this is like a very comfort food. I think it’s a very American comfort food. Growing up in a Greek household was not really a thing, but I do love a grilled cheese sandwich and I do love tomatoes. We’re going to make some roasted tomato soup from scratch. We are not opening a can. You should not open a can. I mean, I shouldn’t say that if that’s what you got and that’s all you can afford, eat canned tomato soup and a grilled cheese sandwich and f*****g love it. Who cares? I mean, really, I’m not going to judge you. Today we are going to go a little bit fancier. We’re going to roast up some cherry tomatoes with some onion and garlic. And then we’ll blend it up and cook it down. Make a nice tomato soup. It is not tomato season currently, so that’s why I default to cherry tomatoes. We’re gonna use a nice sourdough bread. We’re going to use a fancy mix of cheeses. By all means, use just cheddar or just American or nobody here is going to judge you. But we are going YouTube core here and we’re doing it fancy. You know, most of my videos will not be this way. This is going to be a fancy one. You know, I apologize. Come at me. Give me some hate in the comments. I deserve it, really Because if you want to get some sliced white bread and some American cheese and some canned tomato soup, do it, man. Whatever makes you happy. All right, let’s go. We’ve got to roast off our tomatoes, onion and garlic. I’ve got one pound of cherry tomatoes here. But I do also have these two Romas randomly lying around. I’m going to throw them in there. None of this stuff has to be exact. Honestly, the recipe is a pound but use more, use less. Two cloves of garlic still in the husk and I’m going to use about a quarter of this onion because this is a huge onion. And this is a sweet onion. So we’ve got our stuff. Olive oil measure with your heart. The broiler is on in the oven by the way. We’re going to broil this little bit of salt. And just toss it up. Oh man down. And this is going to go into the broiler until it gets a little bit charred and crispy on the edges. And then we’ll go from there. back from the oven boom okay. So our onions garlic tomato all roasted. We’re just going to peel the skin off of this garlic before we throw it all right into our trusty blender. Or you know what if you’ve got a, an immersion blender or, like, a stick blender, if you got a food processor, you can do this part in the food processor. It’s just to get it smooth. And then we’re going to cook it down in the pot. Okay. We are going to go into the blender with everything here. All our cherry tomatoes and man down those two plum tomatoes that I had as well. And get all of this stuff in there. Do not leave any of this behind. It’s that delicious Greek olive oil. Greek olive oil. Best kind of olive oil, by the way, if you want to get Greek olive oil, link down in the description below from my friends at Greek Food Emporium. And there’s a code for 15% off. Now we’re going to use some chicken stock, and I’m going to start with, about a cup of chicken stock. Store bought is fine. You have homemade? Use homemade. It’s better. You don’t have it? And you have a bouillon cube water and a bouillon cube. You don’t want chicken stock. You’re a vegetarian. Use vegetable stock. Use water. Okay. One cup of that. And then we’re going to throw a couple of basil leaves in there. And blend. Honestly it’s pretty smooth right now okay. So we’re going to take this over to the stove. and I’m going to show you what we’re going to do with it there. So we’ve got our pan over here is hot. Well, yep, it’s hot. We’re going to put a little bit of olive oil. These are just the stems from the basil. We’re going to fry those up a little bit. Lots of flavor in the basil stems. We’re frying, baby. So we’re going to go straight in with all of this. I’m gonna put the heat to high. We’ll pull the basil stems out later don’t freak out. It smells delicious. The little bit of pepper. Because we have not put any pepper yet. A little more salt. This is, tomatoes that I jarred that we jar every year when the tomatoes are ripe in season in August. So it’s got a much more fresh tomato flavor. So I’m going to add a little bit of this here. Let’s make a mess. Burn my hand. This will probably take about 20 minutes or so to simmer. While that’s going, let’s get the grilled cheese sandwiches ready. Get whatever bread you want. I’m going to use sourdough. I like sourdough. It’s really good. We’re just going to get a couple of slices here of sourdough bread. Although these are going to be some pretty big sandwiches. But you know what? I’m hungry. We’ve got our bread. We’re going to use butter. You can use oil. You can use mayonnaise on the outside when you cook it I don’t care. Goat cheese. You want a bit of a creamy cheese. You can use cream cheese, creamy cream cheese. Okay I’m going to do a little bit of this. I also will say that I don’t use this kinds these kinds of cheeses when I make grilled cheese ever. Really. I’m usually using American cheese or cheddar cheese. That’s it. When my kids get grilled cheese, they want yellow cheese or orange cheese, as they call it. So they get Land O’Lakes American. All right, three ounces of goat cheese. Parmigiano Reggiano, they call it like the king of cheese. Right? I much prefer pecorino, but it’s, it’s good. It’s damn good. This is like an ongoing argument with the Italians in my life. Pecorino versus Parmigiano. And you know what? I’m pasta. Pecorino, 100% all the way. I’m Greek man. I’m partial to a sheep’s milk cheese. This is, an insanely small amount of cheese. We’re going to call it 5 grams or an eighth of an ounce. All right, now we’ve got Parmigiano-Reggiano, Gruyere, cave aged Gruyere, Gruyere. Oh yeah babe. an ounce and a half of Gruyere, a little, little cheddar. You need a little yellow. You need yellow in your in your grilled cheese. Probably another ounce and a half. Perfect. So three ounces of shredded grated cheese of your choice. Got to pick a good melty cheese a Swiss, a cheddar American. Let me try this. Oh yeah. Can you ever have a load of grated cheese in front of you without taking a handful into your face? I don’t think so. Put a little black pepper. Black pep. Here’s why you want that creamy cheese right? You want to mush it all together and make it almost like a like a spreadable cheese. Get about half on one side, half on the other. There we go. Spready Spread. Dude. This is going to be real good. Let’s bring this over to the griddle. That one was for me. Butter side down. grab a little weight little chef’s press. Weigh down your grilled cheese, man. Let’s get a little more butter here. Watch the phalanges. Ooh wee! Nice. Let’s peek at this. Oh, yeah baby. Oh, yeah. That’s looking good. That’s very hot. And ready. Oh. Hey. Flopping around grilled cheese. Grilled cheese is ready. Oh, yeah. That looks good as hell. Oh, man, it smells so good. Yeah. A little parmigiano. A little. Basilico. Little basilico. Greek olive oil. Sorry, Italians. Here’s the thing. You’ve gotta cut your sandwich on the diagonal. It just tastes better. Honestly. Let’s see if we can get that cheese pull. What do you think? I think it’s the goat cheese. We almost got it. Little cheese pull? A little cheese pull, what do you think? That a little cheese pull? Anyway, there she is. There’s your grilled cheese. Tomato soup. You know what? Let’s just, right on top with everything. Boom! That’s good. They tell me you’re supposed to dip it. Is that right? Mmm… Damn dude. That cheese. You get a little bit of, like, a a funk from the goat cheese and the Parmigiano and the aged Gruyere. And then you have, like, really earthy and like, just delicious vegetal tomato soup. It’s really good. Mmmm… That is, that is excellent. Yeah. Mmm… That’s it. Grilled cheese with tomato soup. I probably have stuff all up in my teeth. If you liked this video don’t forget to click ‘like’ button. Subscribe. Hit the notification bell so you don’t want to miss any more videos. Check the links down in the description below where you can find the full recipe. Links to our friends at the Greek Food Emporium with a 15% off coupon code for some good Greek olive oil. As always, kali orexi buon appetito as the Italians say. If you didn’t like this video, take a hike. Don’t come back. Just kidding. Come back and watch the next one, maybe you’ll like that one.