Tomato Soup and Sourdough Grilled Cheese
🍅 This recipe is for a cozy tomato soup served in sourdough bread bowls with a delicious grilled cheese topping. Start by sautéing onions and garlic, then roast San Marzano and Roma tomatoes with sweet mini peppers. Blend the roasted veggies with stock and seasonings until smooth. Finish with cream and serve in hollowed-out sourdough bread bowls, topped with a gooey Gouda and Monterey Jack grilled cheese. It's a perfect combination of comforting flavors in a delightful presentation!
Equipment
- Heavy-bottomed pot or Dutch oven
- Oven
- Blender
Ingredients
- 4 garlic cloves minced
- 1 large yellow onion sliced
- 28 oz San Marzano tomatoes
- 1 white onion
- 2 shallots
- 1 lb sweet mini peppers
- 3 lbs Roma tomatoes
- 2 cups chicken stock or vegetable stock
- 1 tablespoon sugar
- ÂĽ cup heavy cream
- Bunch of fresh basil leaves
- 2 fresh thyme sprigs
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- Sourdough bread bowl
- Gouda Cheese and Monterey Jack for grilled cheese
- Compound butter to spread on the bread slices
Instructions
- In a heavy bottomed pot (or Dutch oven), heat olive oil and butter over medium-high heat. Add onion and cook, stirring as needed, until translucent – about 8 minutes, add garlic at the same time.
- Preheat oven to 400F.
- Add San Marzano peeled tomatoes, seasonings, sliced Roma tomatoes, and peppers to the Dutch oven and sprinkle with olive oil.
- Bake for 40 minutes until tomatoes are brown and soft.
- Continue with hot chicken stock and sugar.
- Check the flavor and adjust seasonings as needed.
- Carefully transfer vegetables to the blender and blend until there are no large chunks left.
- Serve in a sourdough bread bowl and make a grilled cheese from the top of the bread.