Roasted Tomato Soup and Grilled Cheese
Betül’s Notes
A comforting childhood favorite, tomato soup has to be served with grilled cheese! Both the soup and grilled cheese get an extra special touch with roasted vegetables in the soup and pepper butter made with roasted garlic and peppers on the grilled cheese.
Roasted Tomato Soup and Pepper Butter Grilled Cheese
Ingredients
For the Soup:
- 1 lb Roma tomatoes about 4 large, halved
- 1 lb globe or heirloom tomatoes about 3 large, quartered
- 3/4 lb red bell peppers quartered
- 4 to 5 garlic cloves peeled
- 1 tbsp butter
- 3 tbsp extra-virgin olive oil
- 1/4 cup all-purpose flour
- 1 1/2 tbsp doubled-concentrated tomato paste + more if needed*
- 4 cups chicken bone broth
- 1 cup water
- 1 tbsp salt or more to taste
- 1 tsp sugar or more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup heavy cream
- 1 tbsp chopped fresh basil
For the Top:
- Parmesan cheese shredded
- Extra-virgin olive oil for drizzling
- Heavy cream for drizzling
- Chopped fresh herbs such as basil, mint, oregano
For the Pepper Butter:
- 1/2 cup butter room temperature
- 2 small cloves roasted garlic mashed
- 2 tbsp roasted red pepper diced (you can add a red chill pepper if you prefer spice!)
- Fresh Basil and green onion optional
For the Grilled Cheese:
- Sliced sourdough
- Sliced fresh mozzarella
Instructions
Prepare the Soup:
- Preheat the oven to 500°F.
- Arrange the tomatoes, peppers, and garlic cloves on a baking sheet. Roast until nicely deeply brown caramelized, 30 to 40 minutes. Remove from the oven and let cool for 10 to 15 minutes. Transfer the roasted vegetables* to a blender or food processor and pulse until it is a smooth paste.
- In a large pot, heat the butter and olive oil over medium heat. Add the flour and cook for 1 to 2 minutes, stirring constantly with a wooden spoon or spatula. Add the tomato paste and continue to cook and stir for an additional 1 to 2 minutes. While whisking, add 1 cup of the chicken broth, until the flour mixture is evenly incorporated. Add the remaining 3 cups chicken broth, the water, and roasted vegetable paste. Season with salt, sugar, and black pepper. Bring to a boil and then add the cream and fresh basil. Add additional salt and sugar to taste.
- To serve, ladle into bowls. Garnish with parmesan cheese and drizzle with olive oil, heavy cream, and fresh herbs as desired.
Prepare the Pepper Butter:
- In a medium bowl, add the room temperature butter, garlic, roasted pepper, fresh basil, green onions and mix until well combined.
Prepare the Grilled Cheeses:
- Spread the butter evenly over one side of each slice of sourdough. Add some fresh mozzarella and top with the other slice. Heat a skillet over medium-high heat and place the sandwiches in the skillet. Cook both sides until the bread are crispy and the cheese is melted.
- Bon appetit!
Notes
*The quality and season of your tomatoes will make a huge difference in the tomato flavor. If you are using winter tomatoes, use up to 3 tablespoons of tomato paste to enhance the flavor.
*If the pepper skins are too dark for your preference after roasting, remove them before continuing to the food processor step. Immediately after cooking the peppers, place them into an airtight storage bag and let sit for 10 minutes. The steam will allow the skins to come off very easily.
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