Roasted Tomato Soup

Ingredients

• 2 lb Vine‑Ripened Tomatoes (quartered)
• 1 pint Giant Cherry Tomatoes (halved)
• 1 cup Grape Tomatoes (halved)
• 1 piece Red Onion (peeled and sliced)
• 2 heads Garlic (cloves separated, skins left on for roasting)
• 2 tbsp Olive Oil (extra virgin)
• 1 tsp Kosher Salt (plus extra pinch at end)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano (optional)
• 1 tsp Dried Thyme (optional)
• 0.5 tsp Dried Chili Flakes (adjust to taste)
• 4 cup Chicken Stock (low‑sodium)
• 0.25 cup Fresh Basil (chopped)
• 0.5 cup Heavy Cream (room temperature)
• 1 tbsp Sherry Vinegar (adds acidity)
• 4 slice Sourdough Bread (thick slices)
• 2 slice Gouda Cheese (medium aged)
• 2 slice Cheddar Cheese (sharp)
• 2 slice Monterey Jack Cheese (mild)
• 2 tbsp Unsalted Butter (softened)

Instructions

1. Preheat Oven

   Set the oven to 450°F (230°C) and let it preheat.

   Time: PT10M

   Temperature: 450°F

2. Prepare Vegetables

   Quarter the vine‑ripened tomatoes, halve the giant cherry tomatoes and grape tomatoes, slice the red onion, and split the garlic heads into cloves, leaving skins on for roasting.

   Time: PT10M

3. Season and Arrange

   In a large mixing bowl, toss all the vegetables with olive oil, kosher salt, black pepper, dried oregano, dried thyme, and chili flakes. Spread them in a single layer on a baking sheet.

   Time: PT5M

4. Roast Vegetables

   Place the baking sheet in the preheated oven and roast for 40 minutes, stirring once halfway through, until the tomatoes are deeply browned and the garlic is soft.

   Time: PT40M

   Temperature: 450°F

5. Transfer to Pot and Add Stock

   Using tongs, move the roasted vegetables to a saucepan. Squeeze the softened roasted garlic cloves into the pot, discard skins, and pour in the chicken stock.

   Time: PT5M

6. Simmer Soup

   Bring the mixture to a gentle simmer over medium heat and let it cook for 30 minutes, allowing the flavors to meld.

   Time: PT30M

   Temperature: medium

7. Blend Until Smooth

   Remove the pot from heat and use a stick blender to puree the soup directly in the saucepan until completely smooth.

   Time: PT5M

8. Add Fresh Herbs and Reduce

   Return the pot to low heat, stir in chopped fresh basil, and let the soup simmer gently for 15 minutes.

   Time: PT15M

   Temperature: low

9. Finish with Cream and Vinegar

   Stir in the heavy cream, add a pinch of kosher salt, and finish with a splash of sherry vinegar. Turn off the heat.

   Time: PT5M

10. Assemble Grilled Cheese

    Butter one side of each sourdough slice. On the unbuttered side, layer Gouda, cheddar, and Monterey Jack cheese, then top with another slice, buttered side out.

    Time: PT5M

11. Cook Grilled Cheese

    Heat a griddle or skillet over medium heat. Cook the sandwich for about 2‑3 minutes per side, until the bread is golden brown and the cheese is fully melted.

    Time: PT5M

    Temperature: medium

12. Serve

    Ladle the hot soup into bowls, tear the grilled cheese sandwich into bite‑size pieces, and dip into the soup. Enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

48 g

Fat

32 g

Fiber

6 g