With over 24 million views, this recipe was the most popular video on my page because of this soup! The creamy tomato soup paired with a crispy, melty grilled cheese is the perfect combination for any occasion.
With over 24 million views, this recipe was the most popular video on my page because of this soup! This creamy tomato soup is made with plenty of slowly roasted garlic and sweet cherry tomatoes to make a well balanced thick, and flavourful soup! It’s paired with a crispy, melty grilled cheese, which makes the perfect combination for any season!
roasting the tomatoes:
The temperature of 400 F allows the tomatoes to get a little jammy and brown, and release their natural sugars. If your oven isn’t as hot, you can always broil the tomatoes at the end, for 3-5 minutes to get a similar effect, and even get nice charring. It won’t make the soup bitter!
roasting the garlic:
Roasting garlic is my favourite way to make any dish taste way more complicated than it is. I like to have roasted garlic on hand since I don’t always have 45 minutes to roast a few bulbs.
BATCH COOKING METHOD: Cut the tops of 4 bulbs of garlic, and add to a large sheet of tin foil. Drizzle the inner garlic with a little olive, and sprinkle with salt and pepper. Wrap up the tin foil, leaving a little room at the top of the tin foil so the garlic can steam inside! Bake for 45 minutes, at 400 F or until golden brown and soft. It will be hot, that’s why I like to let it cool for 20 minutes before putting it in the fridge and using it in dips, pasta fillings, sandwich spreads, garlic bread, soups, salad dressings..etc. They keep in the fridge for 3-4 days, or in the freezer for a couple months in a tightly secured in a freezer bag.
making the perfect grilled cheese:
LOW and SLOW is always the way. When you allow the bread to almost steam in the butter, the cheese will melt first (which is what we want) then the bread will start toasting. Once the cheese is 80% melted, you can always turn up the heat to medium if you’re impatient, but it only takes about 10 minutes for the perfect, golden, and crisp, grilled cheese!
my favourite bread for grilled cheese (& ratings):
Potato bread: 9/10
Sourdough (of course!): 10/10
Brioche bread: 4/10
White bread: 10/10
Multigrain: 7/10
why add sugar/vinegar?
SUGAR: tomatoes are very acidic, and sometimes they can overpower a dish and make it seem like something is wrong, or something is too sour in your dish. Adding only a teaspoon of sugar won’t make the dish sweet but will actually just balance out the flavour.
VINEGAR: Since we are adding heavy cream, this creates a beautiful, creamy texture. The cream actually helps with the acidity of the tomatoes as well, but the vinegar will now balance the richness of the cream. The vinegar has a different tang than the tomatoes, and takes the flat flavour from the cream, and gives it a vibrant finish, and compliments the sweetness of the sugar and roasted tomatoes! So please don’t worry about puckering because of the vinegar, it’s not meant to be a vinegar-forward soup!
Can I use other types of cheese?
Of course! You can use any cheese you have on hand. Obviously different cheeses change the texture and flavour of the sandwich so it is good to use a cheese you know melts well! My favourite cheese is a cheddar cheese of course because of the stronger flavour, and it’s decent melting ability. Mozzarella is great for melting but doesn’t have a ton of flavour! That’s why it’s good to have a couple cheeses on hand, so that if you use a bland cheese, you have a flavourful cheese to balance it out!
favourite combinations:
Medium Cheddar & Swiss
Provolone & Marble
Brie & Mozzarella
Monterey Jack & Swiss
Old Cheddar & Gouda
Goat & Mozzarella
Ingredients you’ll need:
Cherry tomatoes
White onion
Roasted garlic
Olive oil
Celery
Shallots
Tomato paste
Dried herbs (oregano, basil, thyme)
Fresh basil
Balsamic vinegar
Vegetable broth (or chicken broth)
Heavy cream
Sugar
Salt & Pepper to taste
For grilled cheese (4 sandwiches):
8 slices sourdough
Softened butter
Boursin cheese (optional but so delicious!)
Old cheddar cheese
Swiss cheese
Roasted Tomato Soup & Grilled Cheese
With over 24 million views, this recipe was the most popular video on my page because of this soup! The creamy tomato soup paired with a crispy, melty grilled cheese is the perfect combination for any occasion.
Ingredients
Instructions
- Quarter an onion and slice the tops of 2 bulbs of garlic. Line a baking sheet with tin foil and add tomatoes, onion, and bulbs of garlic, a drizzle of olive oil, salt, pepper and oregano. Roast in a 400 F oven for about 45-60 minutes.
- When they’re just about finished roasting, add a large pot on the stove over medium heat. Add olive oil, diced celery and shallots and sauté for 3-5 minutes. Add tomato paste and cook out for another 3 minutes. Add oregano, basil and thyme and stir until fragrant.
- Add the tomatoes, onion and squeeze out the roasted garlic into the pot. Stir and add vegetable broth, heavy cream, fresh basil, balsamic vinegar and sugar.
- Blitz or blend mixture until it forms a smooth creamy soup. Season with salt and pepper to taste and simmer at a low heat while you prepare the sandwich
- Butter one side of the two pieces of bread. To the inside, add Boursin, cheddar and Swiss.
- Add sandwich to a cast iron pan (or any pan) on medium-low heat. Cover and cook for 4-5 minutes until cheese is melted.
- Flip & cook on both sides until desired colour and crisp. Serve sandwich and soup hot & enjoy :)
There’s been a viral chicken caesar wrap floating around for a while and I thought it was time I tried it myself! The specific chicken caesar wrap is found at Vinny’s Cafe in Florida, and is loaded with romaine, chicken, parmesan, and dressing, and even includes potato chips! The mixture is chopped up finely and then stuffed into a green tortilla. I thought I’d put my own spin on it and add my favourite hot honey chicken bites, and bacon, which made this just a little more special.