Roasted Tomato Soup + Grilled Cheese

Name: Roasted Tomato Soup + Grilled Cheese
Total time: 3000 s
Cuisine: American
Ingredients: 700 g Tomatoes of your choice (I used a mix of beefsteak & cherry tomatoes); 1 xRed onion; 4 tbsp Olive oil; Salt; 6 Garlic cloves; 1/2 Tube Tomato paste; Pinch Chili flakes; Splash Sherry vinegar; 1 bunch Basil; 2 slices Sourdough bread; 3 tbsp Butter; 200 g Shredded cheese (I used aged Gouda for flavor; cheddar for its consistency)

Matmakesmeals @matmakesmeals

Brooklyn, New York

Ok, can we talk about sheet pan dinners? They’re so easy and the reward is so high!

This soup is sort of a sheet pan meal because all you do is dump some produce on a tray, roast them and then add them to a blender with few more ingredients. Biggest ROI

The amounts are approximations. Use your judgement and taste often.

Ok, can we talk about sheet pan dinners? They’re so easy and the reward is so high!

This soup is sort of a sheet pan meal because all you do is dump some produce on a tray, roast them and then add them to a blender with few more ingredients. Biggest ROI

The amounts are approximations. Use your judgement and taste often.

Matmakesmeals @matmakesmeals

Brooklyn, New York

Ok, can we talk about sheet pan dinners? They’re so easy and the reward is so high!

This soup is sort of a sheet pan meal because all you do is dump some produce on a tray, roast them and then add them to a blender with few more ingredients. Biggest ROI

The amounts are approximations. Use your judgement and taste often.

Ok, can we talk about sheet pan dinners? They’re so easy and the reward is so high!

This soup is sort of a sheet pan meal because all you do is dump some produce on a tray, roast them and then add them to a blender with few more ingredients. Biggest ROI

The amounts are approximations. Use your judgement and taste often.

Saved

Ingredients

50 mins

Soup
700 gTomatoes of your choice (I used a mix of beefsteak & cherry tomatoes)
1xRed onion
4 tbspOlive oil
Salt
6Garlic cloves
1/2Tube Tomato paste
PinchChili flakes
SplashSherry vinegar
1 bunchBasil
Grilled cheese
2 slicesSourdough bread
3 tbspButter
200 gShredded cheese (I used aged Gouda for flavor; cheddar for its consistency)

Saved

Steps

50 mins

1

Preheat the oven to 450F
2

Cut the tomatoes and onions into large chunks, spread the pieces out on a sheet pan, season with olive oil, salt and pepper. Place in the oven for about 30-40 minutes or until soft and charred.
3

In the meantime add a small saucepan over medium heat. Add olive oil, sliced garlic, chili flakes and tomato paste. Gently cook until he ingredients making sure that the garlic doesn’t burn. Set aside.
4

In a blender combine the roasted vegetables, the garlic and oil mix, enough veg stock to cover, fresh basil, a glug of sherry vinegar, salt and pepper. Blend until smooth for about 1 minute. Season to taste.
5

Butter two slices of bread. Place one piece, butter side down, in a pan over medium heat. Sprinkle the shredded cheese over it, and place the second slice of bread (butter side out) on the bread. Weigh down the grilled cheese. Flip. Cut up.
6

Plate the soup. Finish with finishing olive oil, basil chiffonade and the grilled cheese.

Saved

Cooksnaps

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Matmakesmeals @matmakesmeals

on March 10, 2025 20:28

Brooklyn, New York

Cooking from the heart to create dishes that connect people ❤️✨I normally cook intuitively without measurements and tasting often. Let me know in the comments if you need some assistance figuring out the proportions!➡️ Follow @matmakesmeals on IG, TT, YT for mew recipe ideas every week