Roasted Tomato Soup w/ Grilled Cheese

Name: Roasted Tomato Soup w/ Grilled Cheese
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: Spanish
Ingredients: 5 cup Cherry Tomato (5 cups cherry tomatoes); 1 piece White Onion (1 white onion); 2 pieces Garlic (2 bulbs garlic); 0 pieces Olive Oil (Olive oil); 1 piece Celery (1 celery stalk); 2 pieces Shallots (2 shallots); 2 tbsp Tomato Paste (2 tbsp tomato paste); ½ tsp Dried Oregano (1/2 tsp dried oregano); ½ tsp Dried Basil (1/2 tsp dried basil); ½ tsp Dried Thyme (1/2 tsp dried thyme); 1 tbsp Basil (1 tbsp fresh basil); 2 tbsp Balsamic Vinegar of Modena (2 tbsp balsamic vinegar); 1 cup Vegetable Broth (1 cup vegetable broth); 1 cup Heavy Cream (1 cup heavy cream); 1 tsp Granulated Sugar (1 tsp sugar); 0 pieces Table Salt (Salt); 0 pieces Black Pepper (Pepper); 2 slices Sourdough Bread (2 slices sourdough); 3 tbsp Unsalted Butter (3 tbsp butter); 2 tbsp Boursin Cheese (2 tbsp Boursin cheese); 3 slices Vintage Cheddar Cheese (3 slices old cheddar); 3 slices Swiss Cheese (3 slices Swiss cheese)

Roasted Tomato Soup w/ Grilled Cheese - Soups And Stews (Spanish)

70 minSpanish

Servings4

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

Cherry Tomato5 cup · 5 cups cherry tomatoes
White Onion1 piece · 1 white onion
Garlic2 pieces · 2 bulbs garlic
Olive Oil0 pieces · Olive oil
Celery1 piece · 1 celery stalk
Shallots2 pieces · 2 shallots
Tomato Paste2 tbsp · 2 tbsp tomato paste
Dried Oregano½ tsp · 1/2 tsp dried oregano
Dried Basil½ tsp · 1/2 tsp dried basil
Dried Thyme½ tsp · 1/2 tsp dried thyme
Basil1 tbsp · 1 tbsp fresh basil
Balsamic Vinegar of Modena2 tbsp · 2 tbsp balsamic vinegar
Vegetable Broth1 cup · 1 cup vegetable broth
Heavy Cream1 cup · 1 cup heavy cream
Granulated Sugar1 tsp · 1 tsp sugar
Table Salt0 pieces · Salt
Black Pepper0 pieces · Pepper
Sourdough Bread2 slices · 2 slices sourdough
Unsalted Butter3 tbsp · 3 tbsp butter
Boursin Cheese2 tbsp · 2 tbsp Boursin cheese
Vintage Cheddar Cheese3 slices · 3 slices old cheddar
Swiss Cheese3 slices · 3 slices Swiss cheese

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Steps

1Quarter 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.
2When 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.
3Add 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.
4Blitz 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.
5For the grilled cheese, butter one side of the two pieces of bread. To the inside, add Boursin, cheddar and Swiss. 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. Flip & cook on both sides until desired colour and crisp.
6Serve sandwich and soup hot & enjoy :)