Soup season is here 🍅 🧀
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
As the cooler months roll in, nothing beats the comfort of a warm bowl of soup paired with a gooey grilled cheese sandwich. Roasting the tomatoes, onions, and garlic brings out a deeper, caramelized flavor that transforms this soup into something truly special and rich. I love using a Parmesan rind while simmering the soup to add an umami depth, which is an easy trick that elevates the taste significantly. For the creamy texture, I usually opt for half and half rather than heavy cream, which keeps the soup silky yet lighter. Adding fresh basil at the end imparts a bright, aromatic freshness that balances the richness. For a subtle tang, a splash of sherry vinegar or lemon juice really lifts the flavors without overpowering. On the grilled cheese front, sourdough bread provides a perfect sturdy base that crisps beautifully while holding the cheese. Buttering the outside well and cooking the sandwich low and slow ensures the cheese melts thoroughly without burning the bread. Mixing cheddar and mozzarella gives a nice blend of sharp and creamy cheeses but feel free to experiment with what you prefer. Something I’ve found delightful is serving this combo with a small side of fresh greens tossed in a light vinaigrette, which adds a refreshing contrast to the warm, hearty meal. Altogether, this soup and sandwich pairing is a simple yet satisfying way to welcome fall, especially when shared with friends or family over casual conversation. It’s a reminder that sometimes, the coziest meals are made from straightforward ingredients prepared with care.
With the new blender, you’re all set!