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 prepare in different ways. (ex. Ginger: used in a stock, sautéed 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 shallots (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

These are both tomatoes, but they don’t taste the same. Some tomatoes are sweet, some are tart, some bring umami, and some are mostly water. But when we bring them together, those differences become the secret to making a better tomato soup. This technique of combining ingredients from the same family is one of my favorite ways to build more intense layered flavor because each one highlights a different side of the same taste, and together they feel bigger than they do alone. Today we’re serving this tomato soup with a grilled cheese sandwich and some fresh basil oil. Yum.