TOMATO GRILLED CHEESE SOUP

There’s just something about homemade roasted garlic and tomato soup that takes me right back to Italy.

I love soup.  It’s always my preferred appetizer, and the perfect addition to sandwiches.  Carolina has been dealing with bi-polar weather lately.  Somedays there aren’t any clouds in sight- with bright skies that only make you want to go to the beach.  Other days are extremely cold + rainy & for days like the latter, I prefer to snuggle up on my couch and have some soup. Now I don’t discriminate because I love them all, but my two favorites are tomato & french onion… so the moment I saw this recipe, I was sold. The body of the soup had great flavors of garlic and soup, and it was topped off with the best part about a french onion soup. I added a few spices because my Arab roots prefer very large bursts of flavor, but the key to this entire recipe is the crushed red pepper & the grated onion added at the very end for some crunch.

^I died & went to heaven because of my love for tomatoes… 

TOMATO GRILLED CHEESE SOUP

2017-04-05 15:52:34

My favorite roasted tomato and garlic soup from scratch.

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Ingredients

1. 3 pounds plum tomatoes, halved
2. 2 tablespoons olive oil
3. 3 large garlic cloves, unpeeled
4. 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
5. 1/4 teaspoon dried crushed red pepper
6. 4 cups chicken broth
7. Bread of your choice (I used sourdough)
8. 1TBS grated white onion
9. 1 cup sharp cheddar (or more to taste)

For the soup

1. Preheat oven to 400°F. Wrap unpeeled garlic cloves in a tight foil packet.
2. Place tomatoes, cut side up, on large baking sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Add foil packet of garlic to tray. Roast tomatoes and garlic for about 1 hour.
3. Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.
4. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

For the grilled cheese

1. Lightly toast four pieces of bread that are shaped close to the size of your bowl or mug that you will be serving the soup in. Preheat oven to 350. Arrange four ovenproof soup bowls (or large mugs) on a foil lined baking sheet.
2. Stir in grated onion into the warm soup. Float toast slice in each bowl and divide grated cheese generously over top. It’s okay if the cheese boils over.
3. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. Finish soups for 1-2 minutes in the broiler.

Notes

1. *I put zaatar in my soup (a Middle Easter spice with thyme, sesame, and a few other spices). If you have that, sprinkle a bit in. If not, just use the thyme.

By Dania

Adapted from Smitten Kitchen

Adapted from Smitten Kitchen

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