Roasted Tomato Soup & Grilled Cheese

With over 24 million views, this recipe was the most popular video on my page because of this soup! The creamy tomato soup paired with a crispy, melty grilled cheese is the perfect combination for any occasion.

Viral, Soup, Sandwich, Cheesy

Lunch, Dinner

American

Yield: 4 - 6

Author: Kirsten Deneka

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Roasted Tomato Soup & Grilled Cheese

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

With over 24 million views, this recipe was the most popular video on my page because of this soup! The creamy tomato soup paired with a crispy, melty grilled cheese is the perfect combination for any occasion.

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Ingredients

For tomato soup:

• 5 cups cherry tomatoes
• 1 white onion
• 2 bulbs garlic
• Olive oil
• 1 celery stalk
• 2 shallots
• 2 tbsp tomato paste
• 1/2 tsp each: dried oregano, dried basil, dried thyme
• 1 tbsp fresh basil
• 2 tbsp balsamic vinegar
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tsp sugar
• Salt & Pepper to taste

For grilled cheese:

• 8 slices sourdough
• 1/2 cup softened butter
• 1/2 cup Boursin
• 12 slices old cheddar cheese
• 12 slices swiss cheese

Instructions

For the soup:

1. Quarter an onion and slice the tops of 2 bulbs of garlic. Line a baking sheet with tin foil and add tomatoes, onion, and bulbs of garlic, a drizzle of olive oil, salt, pepper and oregano. Roast in a 400F oven for about 30-40 minutes.
2. When they’re just about finished roasting, add a large pot on the stove over medium heat. Add olive oil, diced celery and shallots and sauté for 3-5 minutes. Add tomato paste and cook out for another 3 minutes. Add oregano, basil and thyme and stir until fragrant.
3. Add the tomatoes, onion and squeeze out the roasted garlic into the pot. Stir and add vegetable broth, heavy cream, fresh basil, balsamic vinegar and sugar.
4. Blitz or blend mixture until it forms a smooth creamy soup. Season with salt and pepper to taste and simmer at a low heat while you prepare the sandwich

For the grilled cheese:

1. Butter one side of the two pieces of bread. To the inside, add Boursin, cheddar and Swiss.
2. Add sandwich to a cast iron pan (or any pan) on medium-low heat. Cover and cook for 4-5 minutes until cheese is melted.
3. Flip & cook on both sides until desired colour and crisp. Serve sandwich and soup hot & enjoy :)

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