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Yarin Danieli

Herb Grilled Cheese & Tomato Soup

For the days that call for something comforting.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb Ripe tomatoes, halved
  • 1 Small onion, quartered
  • 4 Garlic cloves
  • 2 tbsp Extra-virgin olive oil
  • 1.5 cups Vegetable stock
  • 0.25 cup Heavy cream
  • 4 Bread slices
  • 4 oz Cheddar, sliced
  • 2 tbsp Unsalted butter, softened
  • 1 tbsp Parsley, chopped
  • Fine sea salt & freshly ground black pepper to taste

Method
 

  1. Roast the vegetables. Heat the oven to 400°F (200°C). Toss the tomatoes, onion, and garlic with olive oil and seasoning in a baking dish. Roast for 45–55 minutes until softened and caramelized at the edges.
  2. Blend the soup. Transfer the vegetables and their juices to a pot. Add the stock and simmer for 10 minutes. Blend with an immersion blender until smooth, then stir in the cream. Taste and keep warm.
  3. Build the sandwiches. Mix the softened butter with the parsley. Place the cheese between bread slices, spreading the herb butter over the outsides.
  4. Grill and serve. Cook the sandwiches in a skillet over medium-low heat for 3–4 minutes per side until golden and melted. Slice and serve alongside bowls of soup.

Notes

Use an immersion blender directly in the pot, keeping its head submerged. If using a countertop blender, cool the soup first and follow its hot-liquid instructions.