Creamy Roasted Tomato Soup with Grilled Cheese -

When it comes to comfort food, few dishes can rival the classic combination of creamy tomato soup and grilled cheese. This duo has been a staple in many households, beloved for its ability to evoke warmth and nostalgia. Whether it's a rainy day or a chilly winter evening, this meal provides a sense of comfort and satisfaction that is hard to beat. The creamy roasted tomato soup, paired with a perfectly crisp grilled cheese sandwich, is not only a delightful treat for the taste buds but also a simple yet fulfilling option for any meal.

Creamy Roasted Tomato Soup with Grilled Cheese

Indulge in the ultimate comfort food with this creamy roasted tomato soup paired with a perfectly grilled cheese sandwich. This classic duo is not just a meal; it's a warm hug on a chilly day. With fresh, ripe tomatoes roasted to perfection, sweet onions, and aromatic garlic, the soup is both rich and comforting. It's easy to prepare, making it perfect for busy weeknights or cozy gatherings. Discover the joy of homemade cooking and savor each delightful spoonful.

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Ingredients

For the Roasted Tomato Soup:

2 lbs ripe tomatoes, halved

1 medium onion, chopped

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon sugar (to balance acidity)

2 cups vegetable broth

1 cup heavy cream

1/4 cup fresh basil, chopped (plus extra for garnish)

1 tablespoon balsamic vinegar (optional)

For the Grilled Cheese Sandwiches:

8 slices of sourdough bread

4 oz cheddar cheese, grated

4 oz mozzarella cheese, grated

4 tablespoons butter, softened

1 teaspoon garlic powder (optional)

Instructions

Roast the Tomatoes:

- Preheat your oven to 400°F (200°C).

- Arrange the halved tomatoes, chopped onion, and peeled garlic cloves in a single layer on a large baking sheet.

- Drizzle the vegetables with olive oil and season them with salt, black pepper, and sugar evenly.

- Roast in the preheated oven for approximately 30-35 minutes, or until the tomatoes are bubbly and have caramelized edges.

Blend the Soup:

- Once the vegetables are roasted, carefully transfer them from the baking sheet to a large saucepan.

- Pour in the vegetable broth and bring the mixture to a light simmer over medium heat.

- Using an immersion blender, blend the soup until smooth. If you’re using a standard blender, allow the mixture to cool slightly before blending it in batches to avoid splattering.

Add Cream and Basil:

- Stir the heavy cream and chopped basil into the blended soup, mixing until combined.

- Adjust the seasoning with additional salt, pepper, and balsamic vinegar, if using. Allow the soup to simmer gently for an additional 5-10 minutes over low heat, allowing the flavors to meld together.

Prepare Grilled Cheese Sandwiches:

- While the soup is simmering, heat a skillet over medium heat.

- Spread butter evenly on one side of each slice of sourdough bread, and if desired, sprinkle a light dusting of garlic powder atop the butter.

- Place four slices of bread butter-side down in the skillet. Top each with a generous layer of both cheddar and mozzarella cheeses, then cover with the remaining buttered bread, butter-side up.

- Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted and gooey.

Serve:

- Ladle the creamy roasted tomato soup into bowls and garnish with additional fresh basil for a burst of color and flavor.

- Cut the grilled cheese sandwiches into halves or quarters, and serve them alongside the warm soup for easy dipping.

Prep Time: 10 minutes | Total Time: 60 minutes | Servings: 4

- Presentation Tips: For an elevated presentation, serve the soup in a rustic bowl and arrange the grilled cheese on a wooden board. Add a sprinkle of chopped basil over the soup and a swirl of cream for an inviting touch. Enjoy!