Roasted Tomato Soup #classic #pibetaphi #oldscoolkevmo #sororitychef #unr #reno #piphichef #nevada

Roasted Tomato Soup #classic #pibetaphi #oldscoolkevmo #sororitychef #unr #reno #piphichef #nevada

So, it’s snowing in the mountains. We’re doing roasted tomato soup and a grilled cheese sandwich on sourdough. We’ll start by getting these tomatoes prepped. I got a bunch of vine ripened tomatoes. I got these giant cherry tomatoes. And I got some beef steaks. I’m just going to cut them into quarters. Just like that. We’re going to throw these down on the tray. We got them all. And I’m going to finish the whole thing with a little bit of these grape tomatoes. That looks perfect. Spread them out. We’ll throw on a red onion. Just one onion. We’re going to throw in some garlic. I split these bulbs in half. We’re just going to push them down in there. We’re going to hit this whole thing with some olive oil. Let’s get a nice covering on there. It’s time to season them up. I’m going to start with a kosher salt. And I got black pepper. Then I’m going to use dried herbs right now to start. We’re going to use some oregano. And I’m also going to put a pretty good layer of dried thyme on there as well. And I have some dried chili flakes. Got to have just that little bit of bite. That looks perfect, guys. That’s going to go in the oven. 450° for about 40 minutes. Oh, roastadoro. Just like that. Throw them in a pan. Squeeze out that garlic. This looks perfect. We’re going to throw this on the stove and bring it to a little simmer. I’m going to add in some chicken stock. We’re going to let this go for about half hour. Let all these flavors come together. We’ll go ahead and get in there and blend it till it’s smooth. You can use a blender. I’m going to use my stick blender. Just puree it. Move it around. Get it nice and smooth. Then we’re going to finish it. I have some more salt. Just another pinch. I have some fresh basil. Just stir that around. We’ll let that simmer for about 15 minutes. Lastly, we’re going to add some cream. Just mix that up. I turned the heat off now. And I’m just going to drop in a little splash of some cherry vinegar. That’s going to be perfect balance for the acidity in this, guys. That’s it. Let’s make a grilled cheese sandwich. I got some sourdough. It’s all buttered up. It’s going down. We’re doing triple cheese. I got gouda, cheddar, and monster. Just going to flip this thing back and forth. I got like on a medium heat on my griddle cuz I don’t want to burn that sourdough, but I want that cheese to get melty. There was barely enough soup left for me, but I did get some. Sandwich goes down. We’re not even going to cut it, guys. We just rip it and dip it. That’s how we go. So, we get that thing split in half into the soup. I take a bite. I’m no longer cold. I’m warm through and through. This soup is amazing. The sandwich is great. Nothing beats this on a cold day. What a treat. Thanks for watching. And cheers everyone.