Roasted Tomato Soup and Grilled Cheese Sandwich

1
Darci Juris

By
@keepitinthekitchen

Roasted tomato soup and a grilled cheese sandwich is one of the comfort meals for me...and probably many others. I try to keep the soup healthy, not adding any cream and using organic tomatoes, but non-organic are just fine too.

For the grilled cheese, I offer variations for fillings so you can mix it up a little bit.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
55 Min

Ingredients

  • ROASTED TOMATO SOUP

  • 10 large
    tomatoes, seeded and quartered
  • 4 clove
    garlic, skinned
  • 1 medium
    onion, sliced
  • 2
    celery stalks
  • 4 c
    vegetable broth
  • 1 tsp
    thyme, dried
  • 1 c
    basil, roughly chopped
  • ·
    salt and pepper
  • ·
    olive oil
  • GRILLED CHEESE SANDWICH

  • 3 c
    cheddar cheese, shredded
  • 1 1/2 c
    monterey jack cheese, shredded
  • 12 slice
    white sandwich bread
  • 3 Tbsp
    butter, unsalted

How to Make Roasted Tomato Soup and Grilled Cheese Sandwich

Step-by-Step

  1. Heat oven to 425 degrees.
    Rub tomatoes and garlic with olive oil. Place tomatoes, skin side down, and garlic on a cookie sheet. Bake for approximately 45 minutes until tomatoes begin to fall. Remove and set aside.
  2. Just before the tomatoes are done, heat a large pot over medium heat, add 1 tbsp olive oil, then add the onions and celery - sauté for about 5 minutes.
  3. Add the broth and seasonings, reduce heat to simmer, add the roasted tomatoes and garlic, simmer for 10 minutes, then turn off heat. Let cool slightly.
  4. Carefully transfer to a food processor (or blender) and blend until smooth (will be slightly chunky). Don't transfer all the liquid right away...you can always add more liquid if needed at the end.

    Note: For last minute changes or additions - If you want to add more tomato, you can add a can of stewed tomatoes before or after you blend. You can also add 1/4 cup of heavy cream for a creamier soup. And, to sweeten it up slightly, add about 2 tablespoons of honey.
  5. Transfer back to pot and heat over low to keep soup warm before serving.
  6. Meanwhile, assemble sandwiches. Combine the cheeses in a bowl. Brush one side of each slice of bread with butter. Flip slice over and top with good amount of cheese (about ½ a cup), pressing lightly to compact cheese. Add other varying ingredients as chosen (see below). Top with remaining bread slices, brush butter on the outside of top slice.
  7. Heat a large frying pan over medium heat. Add sandwich to pan and cook until golden brown. Flip and cook other side until golden brown. Remove from pan, let cool slightly, cut and serve with tomato soup.
  8. Grilled cheese filling variations:
    1. add cooked bacon, chopped tomatoes and avocado
    2. add turkey slices and pesto sauce (my personal favorite)

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About Roasted Tomato Soup and Grilled Cheese Sandwich





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