Roasted Tomato Soup with Grilled Cheese Sandwich

Name: Roasted Tomato Soup with Grilled Cheese Sandwich
Yield: 4 servings
Ingredients: 6 slices brioche or sour bread; 4 tbsp butter; 3 slices cheddar cheese; 0.5 cup shredded mozzarella cheese; 3 slices provolone cheese; 6 large tomatoes; 1 bulb of garlic; 1 red bell pepper; 1 onion; 4 leaves fresh basil; 3 tbsp oil; salt (to taste); 1 tsp red chili flakes; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 cup chicken broth; 0.5 cup unsweetened heavy whipping cream

Servings: 4-6

Yield4 servings

Ingredients

For the Grilled Cheese Sandwich

For the Soup

Directions

1
Preheat oven to 450°F (230°C).
2
On a baking sheet, add tomatoes, onion, garlic, and red pepper. Season with salt and red chili flakes. Drizzle with oil.
3
Roast in the oven for 40-45 minutes or until vegetables are tender.
4
Remove from oven, peel tomatoes, and transfer to a pot.
5
Add basil leaves and blend mixture using an immersion blender or regular blender.
6
Bring the mixture to a boil, then add salt, pepper, garlic powder, onion powder, and oregano.
7
Add broth and simmer for 5 minutes or until soup thickens.
8
Stir in heavy whipping cream and simmer for an additional 4-5 minutes.
9
Serve warm, garnished with freshly grated parsley, cheese, and cream.
10
In a skillet, melt 1 tbsp butter over medium-low heat.
11
Add bread slices, then top with mozzarella, cheddar, and provolone cheese.
12
Close sandwich and grill for 7-8 minutes on one side or until bread is toasted and cheese is melted.
13
Flip and repeat until both sides are golden and crispy.
14
Serve warm with tomato soup.

Notes

Use fresh, high-quality ingredients for optimal flavor. Adjust spice level to taste. Experiment with different cheese combinations. Add basil leaves or other herbs for added flavor.

See on Instagram

Brown Butter Brookies

Brown Butter Chocolate Chip Cookie Bars / Blondies

Buffalo Chicken Dip