Roasted Tomato Basil Soup with Grilled Cheese

Roasted Tomato Basil Soup with Grilled Cheese

Preparing the Roasted Vegetables [00:14]

1. Cut the heads of garlic in half, drizzle with olive oil, season with salt and pepper, and wrap tightly in aluminum foil.
2. Place halved tomatoes, chopped onion, and shallot on a baking sheet.
3. Add the wrapped garlic to the baking sheet.
4. Drizzle the vegetables with olive oil, a splash of balsamic vinegar, salt, and pepper, then toss to combine.
5. Roast the vegetables for about 1 hour.

Preparing the Soup [00:27]

1. Let the roasted vegetables cool slightly before transferring them to a blender.
2. Squeeze the roasted garlic out of its skins into the blender.
3. Add a handful of fresh basil, chicken broth, Italian seasoning, and Calabrian chili paste to the blender and blend until smooth.
4. Add tomato paste to a large pot over heat and let it caramelize slightly.
5. Pour the blended soup into the pot with the tomato paste and stir to combine.
6. Season with salt, pepper, and paprika.
7. Pour the soup through a strainer into a bowl to remove any solids.
8. Return the strained soup to the pot, add heavy cream, and stir.

Preparing the Grilled Cheese [00:48]

1. While the soup is simmering, heat butter in a pan.
2. Spread mayo on the outside of the bread slices to get a perfect crust.
3. Assemble the grilled cheese sandwich with cheddar cheese.
4. Grill the sandwich until the bread is golden brown and the cheese is melted.

Serving

1. Serve the soup in a bowl, garnished with a drizzle of cream and a fresh basil leaf.
2. Serve with the hot grilled cheese sandwich on the side for dipping.