Soup season is the best season for the fall evenings. Detailed recipe below for creamy roasted tomato soup with grilled cheese:
Serves 4 cups/2 bowls Ingredients 4 tomatoes 1 red bell pepper 4 tbsp butter 1 onion 1/2 can tomato paste 1 tbsp Minced garlic 1 tbsp Fresh basil chopped 2 cups vegetable stock 1-2 cups heavy cream
Condiments 1/2 tbsp salt 1 tspOregano 1 tsp Black pepper 1 tsp White pepper 1 tsp Onion powder 1 tsp Garlic powder 1 tsp Cayenne
Grilled cheese sandwich Any bread for sandwich Colby jack and Swiss cheese
Method Cut the tomatoes and onion in quarters. Add tomatoes and red bell peppers to a baking tray lined with parchment paper. Add oil, salt, pepper on top and throw in the oven for 30 minutes at 375.
Once done, add in the roasted vegetables from the oven into a blender. Add the condiments listed above and 1 tbsp of chopped basil. 2 cups of vegetable stock and blend until desired smoothness.
In a pot on medium heat, add the butter, garlic, tomato paste. Let that cook for about 3 minutes.
Add the mix from the blender, heavy cream and the a pinch of salt. Combine well. Let it cook for about 3 minutes.
Get 2 pieces of bread and add slices of cheese. Toast until cheese is melted. Garnish the soup with a little heavy cream and basil leaf.
Try straining the blended vegetables through a mesh strainer and it will be so much better. Or you can blanch the tomatoes, peel the skin and then roast. Also char the bell peppers and remove the skins. I roast a carrot and sometimes a small squash or zucchini with the onions and garlic and it adds such a good flavor and a little sweetness. I have made soup with this and even used it as a roasted garden vegetable tomato sauce for pasta. Topped with fresh burrata or used for chicken parm. and pasta. Either way, it’s delicious.
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*RECIPE*
Soup season is the best season for the fall evenings. Detailed recipe below for creamy roasted tomato soup with grilled cheese:
Serves 4 cups/2 bowls
Ingredients
4 tomatoes
1 red bell pepper
4 tbsp butter
1 onion
1/2 can tomato paste
1 tbsp Minced garlic
1 tbsp Fresh basil chopped
2 cups vegetable stock
1-2 cups heavy cream
Condiments
1/2 tbsp salt
1 tspOregano
1 tsp Black pepper
1 tsp White pepper
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cayenne
Grilled cheese sandwich
Any bread for sandwich
Colby jack and Swiss cheese
Method
Cut the tomatoes and onion in quarters. Add tomatoes and red bell peppers to a baking tray lined with parchment paper. Add oil, salt, pepper on top and throw in the oven for 30 minutes at 375.
Once done, add in the roasted vegetables from the oven into a blender. Add the condiments listed above and 1 tbsp of chopped basil. 2 cups of vegetable stock and blend until desired smoothness.
In a pot on medium heat, add the butter, garlic, tomato paste. Let that cook for about 3 minutes.
Add the mix from the blender, heavy cream and the a pinch of salt. Combine well. Let it cook for about 3 minutes.
Get 2 pieces of bread and add slices of cheese. Toast until cheese is melted. Garnish the soup with a little heavy cream and basil leaf.
Try straining the blended vegetables through a mesh strainer and it will be so much better. Or you can blanch the tomatoes, peel the skin and then roast. Also char the bell peppers and remove the skins. I roast a carrot and sometimes a small squash or zucchini with the onions and garlic and it adds such a good flavor and a little sweetness. I have made soup with this and even used it as a roasted garden vegetable tomato sauce for pasta. Topped with fresh burrata or used for chicken parm. and pasta. Either way, it’s delicious.