Grilled Cheese and Tomato Soup – truly a match made in heaven. The buttery crispy bread dipped in a savoury soup cannot be beaten. Such a classic American dish that is so so easy to make. Let me show you how it’s done.

Ingredients

6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper

Slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter

Honestly, add whatever you have on hand and as much as your heart can take 🙂

Method

 Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.

[optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.

Transfer your vegetables into a pot or a blender with your stock, cream and basil (adjust how much stock/ cream to add to how thick/thin you like your soup). With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.

For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.