Creamy Tomato Soup with Grilled Cheese

备料

配料

做法

分步操作

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   约 5分钟

2. 2

   Arrange the roma tomatoes, yellow onion, carrot, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.

   约 3分钟

   烹饪提示： Ensure vegetables are in a single layer for even roasting.

3. 3

   Roast the vegetables for 30-35 minutes, or until the tomatoes are softened and slightly caramelized.

   约 35分钟

   烹饪提示： The caramelization adds depth of flavor to the soup.

4. 4

   Carefully transfer the roasted vegetables to a large pot or Dutch oven.

   约 2分钟

5. 5

   Pour in the vegetable broth and bring the mixture to a simmer over medium heat.

   约 5分钟

6. 6

   Reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.

   约 10分钟

7. 7

   Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth. Return to the pot.

   约 5分钟

   烹饪提示： If using a standard blender, work in small batches and vent the lid to release steam, covering with a kitchen towel.

8. 8

   Stir in the heavy cream and fresh basil. Taste and adjust seasoning as needed.

   约 1分钟

9. 9

   To make the grilled cheese, spread butter evenly on one side of each slice of sourdough bread.

   约 2分钟

10. 10

    Place four slices of bread, butter-side down, in a large skillet over medium heat.

11. 11

    Top each slice with cheddar cheese, then cover with the remaining bread slices, butter-side up.

    约 1分钟

12. 12

    Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.

    约 10分钟

    烹饪提示： Adjust heat if necessary to prevent burning. Low and slow is best for a perfectly melted interior.

13. 13

    Cut the grilled cheese sandwiches in half and serve immediately with the hot tomato soup.

    约 1分钟