Roasted Tomato Soup

The temperature dropped below 80 degrees…and I decided it was time for soup. Insert TikTok sound “Good soup.”

I’ve always thought there’s something therapeutic about making a pot of soup. Chopping veggies, roasting them, and then pureeing is a tactile process that relaxes me. Maybe I’m weird, or maybe you feel the same. The ultimate comfort food for me is a bowl of tomato soup and a grilled cheese. I’m not picky about the variety- the tomato soup from Newk’s paired with their grilled pimento cheese sandwich always hits the spot, but I also love a can of Campbell’s with a white-bread/American cheese grilled cheese combo. This recipe for tomato soup is so easy, and pairs perfectly with my upgraded grilled cheese. After we ate tonight, William (being totally sincere) said, “Thank you for this gourmet meal.” Enjoy!

Roasted Tomato Soup

5 large tomatoes, halved and quartered

2 white onions, halved and quartered

2 garlic cloves, minced

3 tablespoons of butter

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1 cup heavy cream

1. Preheat the oven to 450 degrees. Line a sheet pan with foil. Place cut tomatoes and onions on the pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes.

2. Remove the veggies from the oven and place in a blender or food processor. Blend until combined, about 30-40 seconds.

3. In a dutch oven over medium heat, melt the butter. Add in the garlic, dried basil, and oregano. Cook until fragrant, about 2-3 minutes. Add in the pureed tomato mixture. Simmer on low heat for about 20 minutes.

4. Add in the heavy cream, salt, and pepper. Season with salt and pepper to taste. Ladle into bowls and enjoy!

5. Note: This mixture makes a lot of soup. After the blending step, I reserved half of my tomato mixture and froze it for use at a later date. For use in the future, I’ll let the mixture thaw in the fridge overnight and start this recipe at Step 3.

Adult Grilled Cheese

4 slices of sourdough bread

2 tablespoons butter

1 clove garlic

1 teaspoon fresh parsley, chopped

2 slices of gouda cheese

2 slices meunster cheese

1. Heat a skillet to medium low heat. Assemble each sandwich: 1 slice of bread, topped with 1 slice each of gouda and meunster, then topped with the other slice of bread.

2. Microwave the butter and garlic for 30 seconds or until melty. Add in the parsley and stir. Brush each side of the sandwich.

3. Cook until cheese is melted and sides of the bread are browned, about 3 minutes per side.

4. ENJOY!