🍅 soup just isn’t the same w/ out grilled 🧀

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

1/6 Edited to

One of my favorite ways to elevate roasted tomato soup is by truly embracing the quality and freshness of each ingredient used, which can significantly impact the soup’s depth of flavor. When roasting tomatoes for the soup, I usually opt for vine-ripened Roma tomatoes because of their natural sweetness and firmness, which caramelize beautifully under high heat. The caramelization process brings out rich, smoky notes that complement the garlic and onion base perfectly. In terms of stock, I prefer using homemade chicken stock when available, which adds an inviting warmth and subtle complexity, but a rich vegetable stock is a great vegetarian alternative. The optional Parmesan rind is a game-changer; it slowly melts into the soup, imparting a subtle, savory essence that enriches every spoonful. When it comes to the grilled cheese, using sourdough bread gives the sandwich a crisp yet chewy texture that pairs well with the gooey, melted cheese inside. Combining cheddar and mozzarella offers a delightful balance of sharpness and creaminess. Cooking the sandwich on low heat is crucial to achieving a perfectly golden crust without burning while allowing the cheese to melt completely. For a personal touch, adding fresh basil to the soup right before serving brightens the entire dish, and a splash of sherry vinegar or lemon juice can add a hint of acidity that balances the soup’s richness. These small tweaks can transform a simple tomato soup and grilled cheese combo into a comforting and satisfying meal perfect for chilly days or whenever you crave something nourishing and delicious.