Roasted Tomato Soup with Open Faced "Grilled Cheese"
1:25 PM
If you've made our beer bread recipe and are looking for something to do with it, look no further!
What is comfort food if not a grilled cheese with tomato soup. As a child, going over to my girl friends' homes for sleep overs, we always hoped that our lunches would consist of tomato soup, grilled cheese, and Goldfish Crackers. It was the best, and even better if bacon was involved. The recipe below has no bacon involved, but with a soup as flavorful as this, and a combo of white cheddar, and asiago cheese on beer bread, it's not even necessary.
Adding basil makes this soup a little bit different from the grilled cheese and tomato soup I was used to as a kid. But it isn't too overwhelming and remains a kid friendly soup. I'm sure it would pair well with Goldfish Crackers :)
What You'll Need:
-A blender/food processor
-5 Medium Sized Tomatoes cut into wedges
-2 Cloves Garlic minced
-1 Tbsp dried Basil
-A Pinch of Crushed Red Pepper
-1/4 tsp Black Pepper
-1 tsp Salt
-1 tsp Oregano
-2 tsp Olive Oil
-1/2 Cup Fresh Basil
-1/2 Cup Vegetable Stock (I always go for organic)
-Salt and Pepper to taste
-1/2 Cup White Cheddar
-1/2 Cup Asiago Cheese
-1/2 Tbsp Unsalted Butter
--A sprinkle of Paprika per sandwich
-Your bread of choice -- if you've made our beer bread recipe use it here! :)
1. Preheat the oven to 400º F. Start off by prepping everything as usual. Cut the tomatoes into wedges and place into a bowl with olive oil, salt, pepper, crushed red pepper, garlic, oregano, and dried basil. Mix together until the tomatoes are coated.
2. Arrange the tomatoes onto a baking sheet, and bake for about 20 minutes. Wait till the edges of your tomatoes are kind of browned.
3. While the tomato cooks, chiffonade the basil, and shred the cheese. Set everything aside.
4. When the tomatoes are finished cooking, pull them out and let them cool for at least 10 minutes, until you are able to handle them. Then put the tomatoes in a blender or food processor and pulse until the tomatoes have come to a nice puree.
5. Pour the tomato puree into a medium stock pot, add vegetable stock and fresh basil. Stir everything together, and bring the mixture to a boil, reduce to a simmer and cover for 20 minutes. Stirring occasionally. Season with salt and pepper to taste.
6. While the soup simmers prepare your sandwiches. Top off the slices of bread with both of the cheeses, and sprinkle with paprika for garnish. Grill the sandwiches however you like best, just spread a little butter on the pan and heat each sandwich till the bread is crispy and the cheese is melty :) Serve alongside soup, and enjoy!
If you're interested in adding a bit more heat to your soup, consider adding more crushed red pepper, or throwing a dried chili pepper in!
(The nutrition facts above only include the tomato soup)
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