The best way to make grilled cheese & tomato Soup

Bread Bake Beyond
Bread Bake Beyond
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Publicado 2024-02-01
Grilled cheese and tomato soup are the perfect combo for a cozy dinner. This dish brings back so many good memories, offering comfort and a bit of homey feeling. When it's rainy and cold outside, I always find myself craving for grilled cheese and tomato soup.

Recipe:
Servings: Approximately 2

Ingredients:

For the Tomato Soup:

3 cups tomatoes, quartered
6 cloves garlic
1 large yellow onion, quartered
2 shallots, halved
1 red bell pepper, halved
1 teaspoon chili flakes
1 tablespoon Italian seasoning blend
⅓ cup fresh basil leaves
¾ cup vegetable broth
1 oz. vodka
¾ cup heavy cream
¼ cup grated Parmesan cheese
Salt and pepper, to taste
4 tablespoons olive oil

For the Sandwich:

4 slices of your choice of bread
2 slices Monterey Jack cheese
2 slices Cheddar cheese
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon fresh parsley, chopped

For Topping the Soup:

1 tablespoon heavy cream
1 teaspoon fresh parsley, chopped
1 teaspoon red pepper flakes (for extra heat)
A drizzle of olive oil

Instructions:

Make the Soup:

1. Preheat your oven to 400°F (200°C). In a baking dish, combine the tomatoes, garlic cloves, onion, shallots, red bell pepper, a pinch of salt, chili flakes, and olive oil. Toss to mix.
2. Bake for 45-50 minutes or until the vegetables are softened.
3. Transfer the roasted vegetables to a pot over medium-high heat. Season with ground black pepper and Italian seasoning. Use a hand blender to puree the mixture until smooth. Add the basil leaves and continue blending.
4. Reduce the heat to medium. Add the heavy cream and Parmesan cheese. Cook for about 5 minutes, stirring frequently.
5. Lower the heat to medium-low and simmer the soup for about 10 minutes, or until it has thickened slightly, stirring often.

Make the Sandwich:

1. Assemble the cheese slices between two slices of bread.
2. Spread butter on the outside of each sandwich.
3. Heat a skillet over medium heat. Cook the sandwich until the bottom is golden brown, then flip and cook until the other side is golden and the cheese has melted.
4. In a small bowl, mix olive oil with chopped parsley. Spread this mixture over the top of the grilled sandwich.

Serve:

1. Ladle the soup into bowls. Drizzle with heavy cream and olive oil, then sprinkle with chopped parsley and red pepper flakes for extra heat.
2. Serve the grilled cheese sandwich on the side.

Enjoy!

Alcohol Disclaimer: Please enjoy responsibly and ensure you are of legal drinking age to consume alcohol in your country/region. Remember, alcohol should be consumed in moderation.
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