Roasted Tomato Soup & Grilled Cheese

Roasted Tomato Soup & Grilled Cheese

from butterhand.com
80 min

Tomato Soup + Grilled Cheese = perfect match made in heaven. It's super easy, let me show you how to make it!

Ingredients

  • 6 tomatoes, quartered
  • 1 onion, quartered
  • 1 capsium/ bell pepper, chopped
  • 1 whole garlic bulb
  • Chilli flakes (optional)
  • 1/2-1 cup unsalted vegetable stock
  • 1/2-1 cup heavy cream
  • 3-4 basil leaves
  • Salt and pepper
  • Slices of your favourite bread
  • Mozzarella cheese
  • Cheddar cheese
  • Butter

Directions

  1. 1

    Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.

  2. 2

    [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.

  3. 3

    Transfer your vegetables into a pot or a blender with your stock, cream and basil (adjust how much stock/ cream to add to how thick/thin you like your soup). With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.

  4. 4

    For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.