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Tomato Soup with Grilled Cheese Sandwiches
A rich and velvety cream soup made from roasted tomatoes and vegetables in chicken broth with a splash of cream, served alongside crispy, cheesy sandwiches.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash all the vegetables thoroughly. Cut the tomatoes into quarters and place them in a baking dish. Add the chopped bell pepper, onion, garlic, spices, and oil.
Roast in a preheated oven at 400°F (200°C) for 40-50 minutes until the vegetables are completely tender.
Transfer the roasted vegetables to a container and add the basil. Puree everything with an immersion blender until smooth, then pour into a saucepan.
Adjust the soup's consistency with broth to your liking, add more spices if needed, stir in room-temperature heavy cream, and bring to a simmer. The soup is ready!
Place a pat of butter in a preheated skillet, followed by a slice of bread, cheese, and another slice of bread. Cook over medium heat for 3-5 minutes until golden brown, then flip. Repeat the process and serve.
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