Tomato Soup with Gourmet Grilled Cheese
Ingredients:
9 Roma tomatoes, sliced lengthwise
3 tbsp olive oil
2 tbsp unsalted butter
1 yellow onion, diced
4 garlic cloves, minced
1 tbsp thyme, minced
1 tsp salt
1/2 tsp black pepper
1 28 oz can crushed tomatoes
1 cup fresh basil, chopped
1 tbsp sugar
2 cups chicken stock
2/3 cup heavy cream
Grilled Cheese:
Bread
Butter
Mild cheddar cheese (whatever cheese you prefer)
Bacon
Arugula
Directions:
Preheat oven to 375º F
Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with sat and pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside.
Heat 2 tbsp oil, or butter, in large pot (or dutch oven) over medium high heat.
Add onion, and sauté for about 5 minutes.
Stir in the garlic, thyme, salt, and pepper. Sauté for another minute
Add crushed tomatoes, basil, and sugar to pot. Lower the heat and simmer for 10 minutes
Move the halved tomatoes and current soup mixture into a blender.
Add the stock and heavy cream to the blender and puree
Once blended, move back to pot and warm on low heat.
Cook the grilled cheese while the pot is on low. Serve with croutons
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