Main
Cozy Tomato Soup & Grilled Cheese
1 h 10 minServes 4Nutri-Score C€€
C
1 h 10 min
1 h 10 minCozy Tomato Soup & Grilled Cheese
what you need
Ingredients
Roma tomatoes (cut into quarters)Produce10 pieces
onion (large, cut into quarters)Produce1 piece
garlic (peeled)Produce8 pieces
olive oilPantry60 ml
saltSpices5 g
pepperSpices2 g
oregano (dried)Spices1 g
Italian seasoningSpices2 g
chicken stockPantry480 ml
fresh basilProduce20 g
heavy creamDairy80 ml
butter (softened)Dairy56 g- mayoPantry30 ml
- saltSpices1.5 g
garlic powderSpices1.5 g- Italian seasoningSpices4 g
- sourdough sandwich bread (slices)Bakery8 pieces
- Colby Jack cheese (sliced)Dairy80 g
- Pepper Jack cheese (sliced)Dairy80 g
- American cheese (sliced)Dairy80 g
per serving
Nutrition
624kcal
- Carbs
- 44 g
- Proteins
- 20 g
- Fat
- 41 g
what you’ll use
Tools
Baking tray
Stockpot
Immersion blender
Frying pan
Mixing bowl
step by step
Method
- Step 1
Roast the vegetables
- Cut the tomatoes and onion into quarters and place them on a lined baking sheet with the garlic.
- Drizzle with olive oil and sprinkle on the salt, pepper, oregano and Italian seasoning, then toss to fully coat.
- Bake at 375 degrees for 45 minutes.
- Step 2
Simmer the soup base
- In a large pot, add the chicken stock and basil and bring to a simmer.
- Add the roasted vegetables and simmer for 2 minutes.
- Step 3
Blend and finish the soup
- Remove from heat and blend with a stick blender until smooth.
- Pour in the heavy cream and stir to combine.
- Step 4
Make the grilled cheese spread
- Combine the butter, mayo, salt, garlic powder and Italian seasoning in a small bowl.
- Step 5
Toast the sandwiches
- Spread the mixture on the outside of an assembled cheese sandwich.
- Toast each side on a hot skillet until the cheese is melty and the bread is golden brown.
most cooked first