One of the greatest lunch combos of all time is the grilled cheese and tomato coup combo. I love tomato-basil soups and this is a winner. It's nice and creamy without the addition of any heavy cream. The roasted tomatoes are an umami bomb that pairs so well with the creamy sharp cheddar in the grilled cheese.
Ingredients:
2 1/2 lbs roma tomatoes, halved lengthwise
2 pints cherry tomatoes, halved lengthwise
8 whole cloves garlic, peeled and crushed
3 tablespoons olive oil
Salt and pepper
1 large yellow onion, chopped
1 large red bell pepper, seeded and diced
1 russet potato (~3 oz), peeled and diced
3 tablespoons tomato paste
4 cups vegetable broth
2 cups lightly packed fresh basil leaves, roughly torn (plus extra for garnish)
Preparation:
1. Preheat oven to 430°. Place tomatoes on a baking sheet with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers, and potato. Cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges, about 6-7 minutes.
3. Stir the tomato paste with the potatoes and onion
4. Pour in the broth and season with extra salt. Cover and bring to a boil.
5. Reduce heat to low; simmer for about 15 minutes or until potato is soft.
6. Add the tomatoes, garlic and basil to the broth. Simmer until the basil is just soft, about 2 minutes.
7. Blend soup until smooth. Pour through a mesh strainer and discard the remnants for a silky smooth soup.
8. Sprinkle with extra basil, shaved parmesan cheese, and grilled cheeses.
Source: Cafe Delites
Ingredients:
2 1/2 lbs roma tomatoes, halved lengthwise
2 pints cherry tomatoes, halved lengthwise
8 whole cloves garlic, peeled and crushed
3 tablespoons olive oil
Salt and pepper
1 large yellow onion, chopped
1 large red bell pepper, seeded and diced
1 russet potato (~3 oz), peeled and diced
3 tablespoons tomato paste
4 cups vegetable broth
2 cups lightly packed fresh basil leaves, roughly torn (plus extra for garnish)
Preparation:
1. Preheat oven to 430°. Place tomatoes on a baking sheet with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers, and potato. Cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges, about 6-7 minutes.
3. Stir the tomato paste with the potatoes and onion
4. Pour in the broth and season with extra salt. Cover and bring to a boil.
5. Reduce heat to low; simmer for about 15 minutes or until potato is soft.
6. Add the tomatoes, garlic and basil to the broth. Simmer until the basil is just soft, about 2 minutes.
7. Blend soup until smooth. Pour through a mesh strainer and discard the remnants for a silky smooth soup.
8. Sprinkle with extra basil, shaved parmesan cheese, and grilled cheeses.
Source: Cafe Delites