For The Tomato Soup:
Ingredients:
- 2 ½ pounds ripe Roma or San Marzano tomatoes (about 12 tomatoes), with ends cut off and halved
- 1 yellow onion, quartered
- 4 cloves garlic
- 3 tablespoons olive oil, plus extra for drizzling
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons heavy cream, for drizzling
- Basil leaves for garnish (optional)
Instructions:
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Preheat your oven to 400°F (200°C).
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Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle them with 3 tablespoons of olive oil and sprinkle with ½ teaspoon of salt and ½ teaspoon of pepper.
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Roast the vegetables in the preheated oven for about 40-45 minutes, or until the tomatoes become soft and slightly caramelized.
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Once roasted, remove the vegetables from the oven and allow them to cool for a few minutes.
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Transfer the roasted vegetables to a blender or food processor and blend until smooth. You may need to do this in batches.
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After blending, transfer the mixture to a large saucepan and warm it over low heat. If the soup is too thick, you can add some water or broth to reach your desired consistency.
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In a separate saucepan, gently heat the heavy cream without boiling.
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To serve, ladle the roasted tomato soup into bowls, drizzle each serving with a bit of the warmed heavy cream, and garnish with basil leaves if desired.
For The Grilled Cheese Sandwiches:
Ingredients:
- 8 slices of bread
- 4 tablespoons mayonnaise, divided
- 4 tablespoons salted butter, divided
- 2 cups medium cheddar cheese, shredded
Instructions:
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Lay out 8 slices of bread on a clean surface.
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Spread 1/2 tablespoon of mayonnaise on one side of each of the 8 slices of bread.
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Heat a skillet or griddle over medium heat and add 1/2 tablespoon of butter. Place 4 slices of bread, mayonnaise side down, in the skillet.
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Top each bread slice in the skillet with 1/2 cup of shredded cheddar cheese.
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Place the remaining 4 slices of bread, mayonnaise side up, on top of the cheese to form sandwiches.
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Cook the sandwiches for about 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted and gooey.
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Remove the grilled cheese sandwiches from the skillet, slice them in half if desired, and serve them hot alongside your delicious roasted tomato soup.
Enjoy your comforting Roasted Tomato Soup & Grilled Cheese meal!