“you’re talking too much” | make my roasted tomato soup… perfect for the fall!

ROASTED TOMATOE SOUP

ROSATED TOMATO SOUP
2 lbs roma tomatoes, cut in half
2 red bell peppers, deseeded and cut in half
4-5 carrots, skinned and cut ½ or 1/3
1 yellow onion, skinned and cut in half
1 shallot, skinned and cut in half
1 bulb garlic, cut the top portion off
Drizzle of olive oil
salt and black pepper to taste
1 sprig rosemary

ADDITIONAL INGREDIENTS
1 tsp smoked paprika
1 tsp rice wine vinegar
3 cups chicken broth/ stock
1 bay leaf
A piece of parmesan cheese
Fish sauce, for seasoning
Salt, for seasoning
Mushroom/ chicken bouillon, for seasoning

GRILLED CHEESE
Butter
Bread
Mozzarella cheese
Age old cheddar
Honey

1. Place all of your ingredients listed under ROASTED TOMATOE SOUP and bake at 425F for 45 mins.
2. Once done baking, discard rosemary sprig and add everything into a pot along with: smoked paprika, rice wine vinegar and chicken stock. With your bulb of garlic, make sure you squeeze everything from inside, out… you only want the cloves of garlic. Blend this so it becomes a smooth consistency.
3. Once it becomes a smooth consistency, add 1 bay leaf and a piece of parmesan cheese. Bring to boil and then reduce heat to simmer and simmer for ~20 minutes making sure to mix every so often.
4. After 20 mins, your parmesan cheese should have melted completely. Season this to you preference. I like to season using fish sauce, salt and mushroom bouillon. Your soup is done. I served mine with a grilled cheese sandwich
5. I made a simple grilled cheese sandwich. I greased my pan with butter, laid a piece of bread on top, drizzled that bread with honey, added shredded mozzarella cheese and dry aged cheese and another slice of bread to finish it off, got it nice and toasty, removed just for a little bit, greased the pan some more with butter and flipped the sandwich over to get the other side toasted.

I love me a good cheese pool. Born apple titties. [Music] I’m going to get rid of this the rosemary. I’m going to set my garlic off to the side just for a little bit. I’m going to add everything in here. Ow, it’s hot. I got my hands. Maybe not. You’re going to try to squeeze this garlic out, but I mean, obviously do a better job than me at squeezing this the garlic out. To this, you’re going to add some smoked paprika. Damn. Rice wine vinegar. Three cups of chicken broth. I’m going to give this a little mix. This video was supposed to be a quiet video where I don’t talk or say anything. Do I continue on with giving instructions or being quiet? When this is done blending, I’m going to add a bay leaf. This is Parmesan cheese. This is about 1/4 the size of my face. We’re going to turn on our heat, bring this to a boil, and then simmer this for 15 to 20 minutes. You’re going to taste test this and season this to your preference. You guys are going to call me crazy, but I like to season mine with a little bit of fish sauce. I’m also going to do some salt and mushroom bullion. You can also use chicken bullion. Again, this is just how I like to season mine. Use the traditional salt, black pepper, whatever it is that can white people use. Want to try this? No. I’m going to give this to Allora just like this, like a puree. And for us, I’m going to serve it with a grilled cheese sandwich. I’m going to show you guys how I like to make my grilled cheese sandwich. This is butter bread. Lay it down. Honey, mozzarella cheese. This is age white cheddar. Second slice right there. I have my heat on a medium. This is starting to get nice and toasty on the other side. I’m going to remove it just for a little bit because I need to butter this big daddy. How do you want this cut? Long way diagonal. Here you go. No, I just want half. You’re talking too much. This is heavy whipping cream. Beautiful. Yeah. Open.