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Roasted Tomato Soup with Grilled Cheese


Roasted Tomato Soup with Grilled Cheese!
Author: Adapted from Bon Appetit
Healthy, warm, and comforting!
  • For the Soup:
  • 2 cups fresh peeled tomatoes OR [1] 28-oz. can whole peeled tomatoes
  • 8 garlic cloves, peeled
  • ½ cup olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • ½ tsp salt
  • ½ tsp pepper
  • 4 cups low-sodium chicken broth
  • For the grilled cheese:
  • 2 slices of whole wheat bread
  • 2 slices of 2% fat cheddar
  • 1 tbs of low-fat mayonnaise, divided into [2] ½ tbs portions
  1. For the soup:
  2. Preheat oven to 450°.
  3. Crush tomatoes in a baking dish, scatter garlic over and drizzle with ¼ cup oil. Season with salt and pepper and roast about 20 minutes. Toss halfway through.
  4. Heat 2 Tbs. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, until onion is browned and soft, 10-15 minutes.
  5. Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes.
  6. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 10-15 minutes. Let cool slightly.
  7. Purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.
  8. Pour soup back into pot. Taste and season with salt and pepper; keep warm.
  9. For the grilled cheese:
  10. Put the cheese between the bread slices. Then spread mayo evenly on the outside of the bread.
  11. In a nonstick pan over medium heat, toast sandwich on one side until golden brown and cheese is beginning to melt, 3-5 minutes. Flip and cook until that side is golden brown, 3-5 minutes.