By Kirsten Deneka
Roasted Tomato Soup w/ Grilled Cheese
6 steps
Prep:10minCook:1h
Updated at: Thu, 17 Aug 2023 11:31:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories605.1 kcal (30%)
Total Fat47.6 g (68%)
Carbs32 g (12%)
Sugars13.2 g (15%)
Protein16.5 g (33%)
Sodium690.4 mg (35%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5 cupscherry tomatoes
1white onion
2 bulbsgarlic
olive oil
1celery stalk
2shallots
2 Tbsptomato paste
½ tspdried oregano
½ tspdried basil
½ tspdried thyme
1 Tbspfresh basil
2 Tbspbalsamic vinegar
1 cupvegetable broth
1 cupheavy cream
1 tspsugar
salt
pepper
2slices sourdough
3 Tbspbutter
2 TbspBoursin cheese
3slices old cheddar
3slices swiss cheese
Instructions
Step 1
Quarter an onion and slice the tops of 2 bulbs of garlic. Line a baking sheet with tin foil and add tomatoes, onion, and bulbs of garlic, a drizzle of olive oil, salt, pepper and oregano. Roast in a 400F oven for about 30-40 minutes.
Step 2
When they’re just about finished roasting, add a large pot on the stove over medium heat. Add olive oil, diced celery and shallots and sauté for 3-5 minutes. Add tomato paste and cook out for another 3 minutes. Add oregano, basil and thyme and stir until fragrant.
Step 3
Add the tomatoes, onion and squeeze out the roasted garlic into the pot. Stir and add vegetable broth, heavy cream, fresh basil, balsamic vinegar and sugar.
Step 4
Blitz or blend mixture until it forms a smooth creamy soup. Season with salt and pepper to taste and simmer at a low heat while you prepare the sandwich.
Step 5
For the grilled cheese, butter one side of the two pieces of bread. To the inside, add Boursin, cheddar and Swiss. Add sandwich to a cast iron pan (or any pan) on medium low heat. Cover and cook for 4-5 minutes until cheese is melted. Flip & cook on both sides until desired colour and crisp.
Step 6
Serve sandwich and soup hot & enjoy :)
Notes
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Makes leftovers
Fresh