Tomato Soup with Grilled Cheese
A classic comfort food combining rich tomato soup with crunchy grilled cheese for a delightful meal.
Ingredients
For the soup
- 4 pounds ripe plum tomatoes, cut in half lengthwise Use fresh, ripe tomatoes for best flavor.
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt Adjust to taste.
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper Add more for spiciness.
- 1 sprig rosemary Can substitute with other herbs.
- 1/4 cup fresh basil leaves, packed Use fresh for best flavor.
- 1 quart vegetable broth
For the Grilled Cheese
- 1/2 loaf sourdough bread, cut into cubes Other breads can be used.
- 1 1/2 cups shredded cheddar cheese Feel free to experiment with different cheeses.
Instructions
Preparation
- Preheat the oven to 425°F.
- In a large oven-safe pot or Dutch oven, toss together the tomatoes, onions, garlic, olive oil, salt, pepper, crushed red pepper, rosemary, and basil.
- Roast without cover for 40 minutes or until the tomatoes blister and start to release their liquid.
Cooking
- Remove from the oven, add the vegetable broth, and puree until the soup is completely creamy.
- Add the cubed bread followed by the cheddar cheese on top and return to the oven for 10 more minutes or until the bread is toasted and the cheese is melted.
Notes
Serve the soup hot topped with crouton pieces and a drizzle of olive oil. The grilled cheese can be served on the side for dipping. For storage, let leftover soup cool completely before refrigerating in an airtight container for up to three days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 6g
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