Roasted Tomato Soup with Mozzarella Grilled Cheese Sandwich

(My Modified Version) Adapted from Oh Sweet Basil NOTES * If you dont have Better Than Bouillon Premium Roasted Chicken Base. Replace the 1 3/4 water and 2 tsp Chicken base with 1 3/4 cups Chicken Stock. * Keep heat low after adding cream — never boil. * If soup is too thick, add more stock ¼ cup at a time. • Stores 4 days refrigerated or freezes well up to 2 months. Enjoy your roasted tomato soup with mozzarella grilled cheese! Original recipe reference: Oh Sweet Basil https://ohsweetbasil.com/roasted-tomato-basil-soup-mini-grilled-cheese/#wprm-recipe-container-51516

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F (220°C). Place Roma tomatoes, onion wedges, and garlic on a sheet pan. Drizzle with olive oil and season with salt, pepper, oregano, and sugar. Roast 30–40 minutes until blistered and caramelized. Remove from oven and allow to cool for a few minutes before blending.

Step 2

Transfer roasted vegetables to a blender or large pot. Blend until smooth to make about 3 cups of roasted tomato puree. If using a pot, you will need an immersion blender. If you come up short, add tomato sauce to reach 3 cups

Step 3

In a large sauce pot, add the chicken stock, tomato paste, brown sugar, Italian seasoning, salt, and pepper and tomato puree. Stir well and bring to a gentle boil. Gental boil uncovered for 10 minutes.

Step 4

Stir in heavy cream. Lower heat and gently simmer another 8–10 minutes uncovered, stirring occasionally.

Step 5

Heat a pan over medium-low heat. Melt 1 tablespoon of butter. Place mozzarella between 2 slices of bread. Pan-fry until golden and melted, flipping carefully to cook each side. Optional but preferred, flatten the sandwich with a grill press for even cooking. Alternative: Assemble the sandwich and cook on a grill until golden and melted.

Step 6

Ladle soup into bowls and serve with the mozzarella grilled cheese sandwiches.

↑Support creators by visiting their site 😊