Tomato soup and grilled cheese
Our favorite winter combo 🐾 😋
ROASTED TOMATO SOUP (COZY + SILKY)
INGREDIENTS
For roasting
• 2½ lb ripe tomatoes, halved
• 1 yellow onion, quartered
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
Soup base
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 3 cups chicken stock or vegetable stock
• 1 Parmesan rind (optional)
• 1 cup heavy cream or half and half
Finish
• 2 tbsp cold butter
• ¼ cup freshly grated Parmesan
• 6 to 8 fresh basil leaves, torn
• Salt to taste
• Splash of sherry vinegar or lemon juice (optional)
DIRECTIONS
1. Roast tomatoes, onion, and garlic at 425°F until soft and lightly caramelized, about 35 to 40 minutes.
2. Heat olive oil in a pot, add tomato paste, and cook until deepened in color.
3. Add roasted vegetables, stock, and Parmesan rind. Simmer 15 minutes.
4. Blend until smooth.
5. Stir in cream, butter, Parmesan, basil, and adjust seasoning. Finish with a splash of acid if needed.
⸻
CLASSIC GRILLED CHEESE
INGREDIENTS
• Sourdough bread
• Butter, softened
• Sliced cheese of choice (cheddar, mozzarella, or a mix)
DIRECTIONS
1. Butter the outside of each bread slice.
2. Add cheese inside.
3. Cook low and slow in a skillet until golden and melty, flipping once.
4. Slice and serve hot.
🐾 Choco’s is a tiny piece of mozzarella
