Roasted tomato soup with grilled cheese ♥️

When I don’t know what to make… I make this! It’s comforting, cozy, and hits the spot every single time!

Ingredients:
For the Roasted Tomato Soup:
• 5 tomatoes, cut into big chunks
• 1 red bell pepper, cut into big chunks
• 4 cloves garlic, whole
• 1 onion, cut into big chunks
• 1 stock cube
• 1 teaspoon apple cider vinegar
• 1 cup water
• Salt and pepper, to taste
• Fresh cream, for garnish
• Coriander sprig, for garnish
• Chili oil, for garnish
• Olive oil, for roasting

For the Grilled Cheese:
• 2 slices sourdough bread, buttered
• Mozzarella and cheddar cheese blend
• Butter, for toasting

Method
1. Preheat the oven to 190°C.
2. Spread the tomato, bell pepper, and onion chunks on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
3. Wrap the garlic cloves with oil, salt, and pepper in a piece of foil and place it on the sheet pan.
4. Roast the vegetables and garlic in the preheated oven for 40 minutes.
5. Remove the roasted vegetables from the oven and let them cool.
6. Blend the roasted vegetables, garlic, and water into a smooth paste.
7. Transfer the blended mixture to a pot, add the stock cube, and season with salt and pepper.
8. Bring the soup to a boil, cook it for 6-7 minutes, then stir in the apple cider vinegar and remove it from the heat.
9. Serve the soup in a bowl, garnished with fresh cream, a coriander sprig, and a drizzle of chili oil.
10. To prepare the grilled cheese, heat a pan and place one buttered slice of sourdough bread on it.
11. Add the mozzarella and cheddar cheese blend on top, then cover with another buttered slice.
12. Cook until golden brown on both sides and the cheese is melted.
13. Serve the grilled cheese hot with the roasted tomato soup and enjoy!

#easyrecipes #tomatosoup #grilledcheese #grilledcheesesandwich #soup #recipeideas

When I lived alone, at least once a week, I used to make a one pan roasted veggie soup. And this particular tomato and red pepper roasted soup is so comforting, so delicious, especially when you pair it with a nice grilled cheese. You can either roast the veggies in an oven or char the veggies over a stove top. For the oven version, add your tomatoes, red pepper, onion, garlic to a baking sheet, which is lined with parchment paper. Add in oil, salt, and pepper, and bake low and slow for 30 to 40 minutes until it is beautifully charred. Cool the veggies down before blending it into a smooth puree. And then we’re going to cook it with water, salt, pepper, and a stock cube. Cover the pot and we’re going to cook the soup for four to five minutes until it thickens up. Finish with a little bit of nutmeg along with a little bit of apple cider vinegar. Mix it all together and the soup is ready. I made a sourdough grilled cheese with a mix of cheddar and mozzarella. Cook it in butter until it is nice and crispy. Serve the soup hot. Garnish with fresh cream and chili oil and enjoy.