Roasted Tomato & Basil Soup with Crusty Grilled Cheese
By Audrey Plant
Ingredients
For Soup:
2 pounds Roma tomatoes, halved
1 large onion, quartered
4 large cloves of garlic, peeled
4 springs fresh thyme
3 tablespoons extra virgin olive oil
3 teaspoons kosher salt
1 ½ teaspoons black pepper
1-quart chicken broth
5 fresh basil leaves
For Grilled Cheese:
2 slices sourdough
2 slices sharp cheddar cheese
1 slice American cheese
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
Instructions
Soup
1. Preheat oven to 425 degrees.
2. Using a large baking sheet, lined with parchment paper. Place halved tomatoes, quartered onion, peeled garlic and fresh thyme on baking sheet. Drizzle olive over top and season with salt and pepper. Roast for 45 minutes.
3. Remove baking sheet from oven, while still hot, place roasted tomato mixture into blender. Add chicken broth and fresh basil.
4. Blend on high until smooth.
5. Place blended soup into a large pot and simmer on low uncovered for 10 minutes.
Grilled Cheese
6. Butter both sides of bread. Heat medium sized skillet on medium-high with olive oil. Place butter side down onto oil.
7. Add cheese on top to one piece of bread. Sear bread for 3-4 minutes or until nice and golden brown. Combine both pieces of bread, remove from skillet.
8. Pour soup into a small bowl and cut grilled cheese, serve while warm.
