By Mantha
Tomato Soup with Grilled Cheese
Roast quartered and seasoned tomatoes, onion, head of garlic (rubbed in oil, top cut off) and bell pepper at 375 for 30-40 minutes. Char veggies with blow torch for extra flavor if desired. Add tomatoes, onion and bell pepper in pot. Squeeze out roasted garlic. Add basil leaves. Add chicken broth and a bit of cream. Use immersion blender to blend until smooth. Add tomato paste. Whisk in. Heat soup until hot. Season to taste. Add honey if it’s acidic. For grilled cheese: Spread Mayo over bread, add cheeses to bread. Melt 1/2 tbsp butter in pan over medium low heat. Flip when golden. Add another 1/2 tbsp butter. Cover pan with lid to melt cheese. Remove from pan when other side is golden. Serve with soup.
Updated at: Thu, 17 Aug 2023 07:35:12 GMT
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Ingredients
0 servings
6roma tomatoes
1 headgarlic
0.5onion
1red bell pepper
salt
red pepper flakes
2 cupschicken broth
1 cupcream
basil leaves
6 oztomato paste
onion powder
garlic powder
black pepper
paprika
avocado oil
½ tsphoney
1 Tbspbutter
2slices cheddar
1 sliceMuenster
1slice provolone
shredded mozzarella cheese
Asiago bread
or Sourdough bread
mayo
Instructions
Step 1
Roast quartered and seasoned tomatoes, onion, head of garlic (rubbed in oil, top cut off) and bell pepper at 375 for 30-40 minutes.
Step 2
Char veggies with blow torch for extra flavor if desired.
Step 3
Add tomatoes, onion and bell pepper in pot. Squeeze out roasted garlic. Add basil leaves. Add chicken broth and a bit of cream. Use immersion blender to blend until smooth.
Step 4
Add tomato paste. Whisk in. Heat soup until hot. Season to taste. Add honey if it’s acidic.
Step 5
To serve drizzle a bit of cream on top and garnish with basil leaves
Step 6
For grilled cheese: Spread Mayo over bread, add cheeses to bread. Melt 1/2 tbsp butter in pan over medium low heat. Flip when golden. Add another 1/2 tbsp butter. Cover pan with lid to melt cheese. Remove from pan when other side is golden. Serve with soup
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