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Prep time
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Cook time
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Servings
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20 mins
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1 hour
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8
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Ingredients:
For the Grilled Cheese:
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Recipe:
1. Preheat your oven to 200°C/390°F. Place the tomatoes in a roasting tray (include juices if using canned tomatoes), and mix in balsamic vinegar, olive oil, sugar, and salt. Roast for 25-30 minutes until the tomatoes soften and caramelize.
2. In a large pot, sauté onions in olive oil until translucent and fragrant. Add garlic and basil, cooking for an additional minute. Stir in the roasted tomatoes, tomato paste, and sugar, then pour in the stock. Lower the heat, cover the pot, and let it simmer for 10 minutes.
3. Remove the pot from heat and blend the soup until smooth. Stir in the cream and season to taste.
4. For the grilled cheese sandwiches, combine mozzarella and cheddar. Add ½ cup of cheese to half the bread slices, then top with the remaining bread. Generously butter both sides. Cook in a non-stick pan over medium heat until the cheese is melted and the bread is golden brown.
5. Serve the tomato soup with a swirl of cream and fresh basil, alongside the grilled cheese sandwiches.
