Tomato Soup and Grilled Cheese (45mins)

Roasted Tomato and Pepper Soup

Cold nights call for soup and a sandwich. This roasted tomato and red pepper soup is sweet, smoky, and comforting — basically central heating in a bowl. And yes, it has to be served with a golden, buttery grilled cheese on the side.

Ingredients

Soup
• 400g ripe tomatoes
• 2–3 peppers
• 2 large onions
• 2 carrots
• 2 sticks celery
• 1 bulb garlic (or as much as you like)
• Fresh herbs (I used thyme — dried is fine too)
• 1L chicken or vegetable stock

Sandwich
• 2 slices bread (whatever you’ve got)
• 2 slices American cheese
• A handful of strong cheddar
• Loads of butter

Method
• Season and roast tomatoes, peppers and garlic in a tray until charred.
• Dice onion, carrot and celery, then soften in olive oil (no need to be neat — it’s all getting blended).
• Add the roasted veg and garlic to the pan.
• Pour in the stock, season, and throw in a bouquet garni or your herbs.
• Simmer, then blend until smooth (stick blender or jug blender both fine).
• Taste, season again, and add a splash of acidity (balsamic or red wine vinegar works well).

Meanwhile…
Make your grilled cheese. No real instructions — except use American cheese for that perfect melt, and however much butter you think you need… double it.

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