Grilled Cheese and Tomato Soup

Updated at: Sun, 06 Oct 2024 18:49:42 GMT

Step 1

Preheat your oven to 392°F (200°C).

Step 2

Cut the tomatoes, 1½ sweet onions, shallots, and red bell pepper into quarters. Slice the tops off of the garlic bulbs.

Step 3

Dice the remaining ½ sweet onion and set aside.

Step 4

Place the quartered vegetables and garlic bulbs (cut side up) in an oven-safe dish. Drizzle with olive oil and season with salt and pepper.

Step 5

Bake in the preheated oven for 50 minutes, until the vegetables are soft and slightly browned.

Step 6

Once cooled, squeeze the roasted garlic cloves out of the bulbs and add them to the roasted vegetables.

Step 7

In a large pot, heat some olive oil over medium heat. Cook the diced onions until translucent, then stir in the tomato paste and cook it down for a few minutes.

Step 8

Transfer the roasted vegetables into the pot, stirring to combine with the tomato paste. Add fresh basil leaves.

Step 9

Use an immersion blender to blend the mixture until smooth and creamy.

Step 10

Pour in the chicken broth and heavy cream, adjusting the quantities based on your preferred consistency.

Step 11

Bring the soup to a light boil, then season with salt, pepper, and chicken bouillon powder to taste. Reduce heat and simmer until ready to serve.

Step 12

Take two slices of your bread of choice. Add a generous amount of shredded mozzarella and cheddar cheese between the slices.

Step 13

Butter the outside of the bread, and melt additional butter in a pan over medium-low heat.

Step 14

Place the sandwich in the pan and cover with a lid. Toast until the bottom is golden brown, then flip to toast the other side.

Step 15

Cook until both sides are crispy and the cheese is melted.

Step 16

Serve the grilled cheese alongside your creamy tomato soup for the ultimate comfort food experience!

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Makes leftovers