A comforting roasted tomato soup paired with a delicious grilled cheese sandwich. This recipe combines fresh vegetables roasted to perfection and blended into a creamy soup, complemented by golden, crispy grilled cheese sandwiches.
1: Preheat oven to 450°F (230°C).
2: On a baking sheet, add tomatoes, onion, garlic, and red pepper. Season with salt and red chili flakes. Drizzle with oil.
3: Roast in the oven for 40-45 minutes or until vegetables are tender.
4: Remove from oven, peel tomatoes, and transfer to a pot.
5: Add basil leaves and blend mixture using an immersion blender or regular blender.
6: Bring the mixture to a boil, then add salt, pepper, garlic powder, onion powder, and oregano.
7: Add vegetable broth or water and simmer for 5 minutes or until soup thickens.
8: Stir in heavy whipping cream and simmer for an additional 4-5 minutes.
9: Serve warm, garnished with freshly grated parsley, cheese, and cream.
10: In a skillet, melt 1 tbsp butter over medium-low heat.
11: Add bread slices, then top with mozzarella, cheddar, and provolone cheese.
12: Close sandwich and grill for 7-8 minutes on one side or until bread is toasted and cheese is melted.
13: Flip and repeat until both sides are golden and crispy.
14: Serve warm with tomato soup.
