Arsenio’s Roasted Tomato Soup & Ultimate Grilled Cheese
Roasted tomato soup with sweet garlic and cream, paired with a low-and-slow grilled cheese for dunking.
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- Roasted Veggies
- 2 large tomatoes
- 1 small onion
- 3 heads garlic
- 2 tbsp olive oil (≈30 ml)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- Tomato Soup
- 1 cup chicken broth (≈240 ml)
- 1 tbsp butter (≈14 g)
- 2 tbsp tomato paste (≈33 g)
- 1 tsp salt to taste
- 1 tsp black pepper
- 1 tsp chili flakes
- 1/2 tsp nutmeg
- Pinch of sugar
- 1/4 cup heavy cream (≈60 ml)
- Handful Parmesan (≈1/2 cup / 50 g)
- Garlic Butter
- 1 roasted garlic head
- 2 tbsp softened butter (≈28 g)
- Grilled Cheese
- 2 slices sourdough
- Sliced mozzarella
- Sliced cheddar
- 1Roasted Veggies
- 2Roast the vegetables — Roast at 400°F (200°C) for 45 minutes.
- 3Tomato Soup
- 4Blend the vegetables — Transfer the roasted tomatoes and onion to a blender. Squeeze in the roasted garlic, add the chicken broth, and blend until smooth.
- 5Build the soup base — Melt the butter in a pot. Stir in the tomato paste, salt, pepper, chili flakes, nutmeg, and sugar.
- 6Simmer the soup — Pour in the blended tomato mixture and simmer for a few minutes.
- 7Finish with cream — Stir in the heavy cream, turn off the heat, and finish with the Parmesan.
- 8Garlic Butter
- 9Mash the garlic butter — Mash together until smooth.
- 10Grilled Cheese
- 11Assemble the sandwich — Spread the garlic butter over the outside of both slices of bread. Layer the mozzarella and cheddar inside, then toast low and slow until golden brown and perfectly crispy.
- Servings not found in the source — set to 4.