Soup season is one of my favorite seasons. Well… actually, to be honest, it’s always soup season for me. Lol. I can eat soup at any time of the day and during any time of the year.
But right now, it is actually soup season in California, lol.
With the weather being all gloomy and rainy, I decided to make a creamy tomato soup with grilled cheese for dinner the other night. It just seemed right and so comforting… and that’s exactly what it was.
Here’s what you need…
INGREDIENTS
CREAMY TOMATO SOUP
8 roma tomatoes (about 3lbs)
1 whole garlic bulb
1 white onion
½ bunch basil
Olive oil
Salt + Pepper
Italian Seasoning
Heavy Cream
GRILLED CHEESE
Sliced bread
American cheese
Gruyere cheese
Grated parmesan cheese
Butter
GARNISH
Grated parm
Fresh basil
DIRECTIONS
Preheat the oven to 350 degrees.
Slice the roma tomatoes in half, place on parchment paper/baking sheet.
Slice the white onion and garlic bulb. Add to the baking sheet. Drizzle with a generous amount of olive oil. Season with salt, pepper, and Italian seasoning. Place in the oven for about an hour. Check on it at 45 minutes and reassess the cooking time.
Once everything is finished in the oven, place everything in a blender and blend until smooth.
Pour what’s in the blender into a large pot, over medium-low heat. Add heavy cream and stir. Bring the soup to a boil.
Add the remaining fresh basil and bring the soup down to a simmer. Cook for another 15-20 minutes. Taste and adjust the seasoning accordingly.
While the soup is simmering, add a little butter to a nonstick pan for the grilled cheese. Add the slices of bread and cheese, and cook accordingly.
Top the bowl of soup with freshly grated parmesan cheese and a side of grilled cheese.
ENJOY!