Roasted Tomato Soup & Grilled Cheese
ID: 325bdc6b...
An elevated, low-labor take on the classic comfort food combo. The tomato soup is hands-off, roasted in the oven for maximum caramelization and deep flavor, then blended silky smooth. It is paired with a grilled cheese sandwich featuring a custom butter-mayo-mustard spread and a multi-cheese blend for ultimate meltiness and flavor.
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🍳 Cooking Flow
Combine tomato soup ingredients in a baking dish and roast at 450°F (232°C) for 1 hour. → Whip butter, mayo, and Dijon mustard in a food processor to make the sandwich spread. → Blend the roasted soup ingredients in batches and press through a fine-mesh strainer; keep warm on low heat. → Assemble the sandwich with the spread on the outside and layers of American, Gruyère, and Provolone cheeses inside. → Grill the sandwich in a nonstick pan on medium-low heat until golden and melted, then serve with the soup.
Cooking Steps
Brief Cooking Order
Combine tomato soup ingredients in a baking dish and roast at 450°F (232°C) for 1 hour. → Whip butter, mayo, and Dijon mustard in a food processor to make the sandwich spread. → Blend the roasted soup ingredients in batches and press through a fine-mesh strainer; keep warm on low heat. → Assemble the sandwich with the spread on the outside and layers of American, Gruyère, and Provolone cheeses inside. → Grill the sandwich in a nonstick pan on medium-low heat until golden and melted, then serve with the soup.
Introduction
An elevated, low-labor take on the classic comfort food combo. The tomato soup is hands-off, roasted in the oven for maximum caramelization and deep flavor, then blended silky smooth. It is paired with a grilled cheese sandwich featuring a custom butter-mayo-mustard spread and a multi-cheese blend for ultimate meltiness and flavor.
Step 1
Preheat your oven to 450°F (232°C). Grab a large baking dish or a Dutch oven.
Step 2
Add the canned whole peeled tomatoes, diced red onion, sliced garlic, olive oil, salt, and sugar into the baking dish.
Step 3
Pour in 750g of chicken stock, and add the tomato paste and the optional chipotle chili in adobo. Stir the mixture thoroughly to combine.
Step 4
Roast in the preheated oven for 1 hour to 1 hour and 15 minutes. Stir the mixture halfway through (around 30 minutes) to ensure even cooking.
Step 5
While the soup is roasting, make the sandwich spread. Add the butter, mayonnaise, and Dijon mustard into a food processor and process until smooth and fully emulsified. Transfer to a small container and set aside.
Ingredients List
Important Notes
Baking the soup instead of simmering it on the stove caramelizes the tomatoes and onions, adding a rich, roasted flavor complexity with very little hands-on effort.
The butter-mayo-mustard spread combines the browning ability of mayonnaise with the rich flavor of butter, balanced by the subtle acidity of Dijon mustard.
Using a vegetable peeler to shave the hard Gruyère cheese creates thin sheets that melt quickly and evenly.
American cheese is highly recommended for its unmatched melting characteristics, while Gruyère brings deep flavor and Provolone provides the iconic stretch.
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