This duo is ideal for crisp fall days. The rich, roasted tomato soup, pairs perfectly with grilled cheese, offering warmth and comfort in every bite.
Ingredients:
● 6-7 tomatoes
● 1 small onion
● 3-4 garlic cloves
● 2 tbsp olive oil
● ½ tsp salt
● ½ tsp pepper
● 1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup hot water
● 1 tbsp tomato paste
● 1 tsp Italian seasoning
● 1 tsp sugar
● ¼ cup cream
Grilled Cheese:
2 slices sourdough bread
1 tbsp butter
¼ cup cheddar cheese
¼ cup mozzarella cheese
Instructions:
● Preheat the oven to 200°C (390°F). Place the tomatoes, onion, and garlic cloves in a roasting tray. Add olive oil, salt, and pepper. Stir to combine and roast in the oven for 30-35 minutes until the tomatoes are broken down and have started to caramelize.
● Remove from the oven and discard the skins of the tomatoes. Once the tomatoes have cooled slightly, transfer the roasted tomatoes, onion, garlic, and juices from the pan into a blender. Blend for a minute or two until smooth and creamy.
● In a saucepan, add the blended tomato mixture, chicken stock, and Italian seasoning. Mix well and let it cook for 10-15 minutes. Then add tomato paste, sugar, cream and mix. Do a taste test and adjust the salt and pepper as needed, then transfer the soup to a serving bowl.
● Grilled Cheese Sandwiches:
Take two slices of bread. Spread 1/2 tablespoon of butter on the outside of each slice. Add ½ cup of grated cheese onto one slice and cover it with the other slice.
● Place a pan over medium heat and toast the sandwich on each side for about 2-3 minutes, until the cheese is melted and the bread is golden. Dip into the soup and enjoy!
Amna, a recipe creator and food photographer from Lahore, Pakistan, shares her culinary passion on Instagram through @thecupaffairbyamna.
