Image by Divas Can Cook via Youtube
This roasted tomato soup with grilled cheese sticks by Divas Can Cook is a must every fall season. My family loves this so much and asks me to make it every week. It’s hearty, flavorful, and creamy – just all you need during these cold seasons.
For the grilled cheese:
Start by preheating your oven to 375F. Line a baking sheet with foil and brush it with olive oil. Set aside.
Slice the tomatoes in half and place them cut-side down on the prepared baking sheet. Next, place onions and whole garlic cloves on the baking sheet. Arrange everything in a single layer, making sure nothing overlaps.
Place inside the preheated oven and roast for 35 minutes. Once done baking, remove it from the oven and let it cool.
Remove the skins from the tomatoes. (If you plan on blending it well, you can leave the skin on) Next, peel cooled garlic.
Place the cooled garlic, tomatoes, onions, basil, and oregano in a blender. Blend until smooth. If you want it to be chunky, blend it lightly.
Transfer the mixture to a large deep skillet or pot. Gradually add the chicken broth until your desired consistency is reached. Let it come to a simmer, then simmer gently until hot.
Season the soup with smoked salt and black pepper a little at a time until well-seasoned. Use white sugar to bring down the acidity and lightly sweeten it if needed. You can add in garlic powder, onion powder, dried oregano, and parsley for more flavor.
Ladle soup into individual bowls, then garnish with fresh basil and a splash of heavy cream.
Make the grilled cheese. Heat the griddle on medium heat. In a bowl, mix together mayonnaise, garlic, and enough parsley. Brush four slices of bread with the mayo mixture, then place it mayo side down on the griddle. Sprinkle cheese on top. Repeat with the top slices of bread.
When the underside of the sandwich is golden, flip it over and cook the other side. Flatten them with a spatula. When both sides are golden, remove them from the griddle and cut into 3 sticks. Serve with the soup and enjoy!