Easy Tomato Soup with Grilled Cheese

Easy Tomato Soup with Grilled Cheese

I love this recipe because it doesn’t really require measurements. You can adjust it based on your personal preferences. I don’t like a lot of onion, but I love the tomatoes so I add a bit more. You can also adjust seasoning when you blend it. If you like a thinner soup, add more broth, and if you like it creamier, add more cream.

Serves 3

• olive oil, for drizzling
• ½ yellow onion, thickly sliced
• 1 head garlic, cut crosswise
• 20 oz (570 g) cherry tomatoes (2–3 packs)
• a few sprigs fresh thyme
• 1 fresno chili, cut in half (optional)
• salt and pepper, to taste
• 2 sprigs fresh basil
• ¼ cup chicken broth or vegetable broth
• ¼ cup coconut milk or heavy cream
• freshly grated Parmesan (optional)

Grilled Cheese Sandwiches

• 6 slices rye bread
• 3 slices low-moisture mozzarella cheese
• 3 slices low-moisture gouda cheese
• mayonnaise, for spreading

Preheat oven to 460°F (240°C). Line a baking sheet with parchment paper, making sure it comes up the sides a bit. Drizzle the pan with some olive oil and add the onion, garlic, tomatoes, a few sprigs thyme, and chili (if using). Sprinkle with salt and pepper. Drizzle some more oil on top. Place the pan in the oven and roast for 25 minutes or until everything is cooked through and a bit charred on top to give the soup a deep flavor.

Squeeze out the garlic into a food processor or blender and add all other ingredients, including the basil, broth, and cream. Blend until smooth and heat in a small pot. Serve with some fresh grated Parmesan on top, if desired.

To assemble the sandwiches: Place one slice of each type of cheese inside the bread (or more if you dare) and spread some mayonnaise on the outside. (This will create a golden brown exterior and adds delicious flavor to the bread.)