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Roasted Tomato Soup & Grilled Cheese
...in your mind.
Roasted Tomato Soup & Grilled Cheese

Roasted Tomato Soup & Grilled Cheese

Ingredients

    SOUP
  • 2 pounds vine-ripe tomatoes, cored & cut in half – please don’t use rock hard tomatoes
  • 1 head garlic, with the top 3/4 of an inch cut off to expose all the cloves
  • 5 or 6 sprigs of thyme
  • Olive oil
  • 1 large onion, rough chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon chipotle paste
  • 4 cups chicken stock
    GRILLED CHEESE
  • 1/3 cup mayo
  • 2 cloves garlic
  • 2 ounces each shredded fontina, mozzarella and parmesan cheeses
  • Bacon Onion Jam, see recipe here
  • Bread of your liking, though something crispy & hearty would be ideal

Directions

    SOUP
  1. Preheat oven to 425
  2. Put tomatoes and the garlic on a sheet pan, season with the salt & pepper, top tomatoes with the thyme and drizzle everything nicely with a couple tablespoons of olive oil
  3. Roast about 45 minutes or until the tomatoes and garlic have softened beautifully
  4. While they cook, put onion in a medium pot with a tablespoon of oil, and soften over medium heat, about 5 minutes
  5. Add the tomato & chipotle paste, stir well a couple minutes then add the chicken stock – mix well
  6. When the tomatoes are ready, add them to the pot, and squeeze garlic out of the head and add
  7. Use an immersion blender to mix everything in the pot, or transfer to a regular blender and blend until your desired thickness
  8. Put back in the pot and simmer about 20 minutes or until reduced and slightly thickened
    GRILLED CHEESE
  1. Combine mayo and garlic in a small bowl - mix well to combine
  2. Mix all cheese together, and build: bottom bread, spread on some bacon onion jam (and be generous) 2 ounces of the cheese combo for each sandwich then the top bread and finally some of the garlic mayo
  3. Cook, mayo side down over medium/low heat until crispy & golden on the bottom
  4. Add mayo to the top, flip over and repeat
  5. Serve with the soup
Roasted Tomato Soup & Grilled Cheese

Roasted Tomato Soup & Grilled Cheese

Ingredients

    SOUP
  • 2 pounds vine-ripe tomatoes, cored & cut in half – please don’t use rock hard tomatoes
  • 1 head garlic, with the top 3/4 of an inch cut off to expose all the cloves
  • 5 or 6 sprigs of thyme
  • Olive oil
  • 1 large onion, rough chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon chipotle paste
  • 4 cups chicken stock
    GRILLED CHEESE
  • 1/3 cup mayo
  • 2 cloves garlic
  • 2 ounces each shredded fontina, mozzarella and parmesan cheeses
  • Bacon Onion Jam, see recipe here
  • Bread of your liking, though something crispy & hearty would be ideal

Directions

    SOUP
  1. Preheat oven to 425
  2. Put tomatoes and the garlic on a sheet pan, season with the salt & pepper, top tomatoes with the thyme and drizzle everything nicely with a couple tablespoons of olive oil
  3. Roast about 45 minutes or until the tomatoes and garlic have softened beautifully
  4. While they cook, put onion in a medium pot with a tablespoon of oil, and soften over medium heat, about 5 minutes
  5. Add the tomato & chipotle paste, stir well a couple minutes then add the chicken stock – mix well
  6. When the tomatoes are ready, add them to the pot, and squeeze garlic out of the head and add
  7. Use an immersion blender to mix everything in the pot, or transfer to a regular blender and blend until your desired thickness
  8. Put back in the pot and simmer about 20 minutes or until reduced and slightly thickened
    GRILLED CHEESE
  1. Combine mayo and garlic in a small bowl - mix well to combine
  2. Mix all cheese together, and build: bottom bread, spread on some bacon onion jam (and be generous) 2 ounces of the cheese combo for each sandwich then the top bread and finally some of the garlic mayo
  3. Cook, mayo side down over medium/low heat until crispy & golden on the bottom
  4. Add mayo to the top, flip over and repeat
  5. Serve with the soup