Ingredients
For the soup:
6 - 8 Campari tomatoes
4 branches of cherry tomatoes (6 8 tomatoes on each branch)
6 - 10 garlic confit cloves
1 long hot green chili
5 - 6 fresh thyme stems
1 tbsp olive oil
Salt (to taste)
Black pepper (to taste)
For the grilled cheese:
2 slices of brioche bread
2 cheddar cheese slices
Sip of water
Directions
Step 1
Preheat your pizza oven to its maximum heat. No need to wait until it reaches full temperature—this is a roasting process for the soup. We'll "broil" first, then mix, and broil again.
Step 2
Add all the ingredients to a cast iron pan and toss to combine. Place the pan in the oven and immediately lower the temperature to medium. After 3–4 minutes, remove the pan, stir the ingredients, and return it to the oven. Cook for another 3–4 minutes.
6 - 8 Campari tomatoes
4 branches of cherry tomatoes (6 8 tomatoes on each branch)
6 - 10 garlic confit cloves
1 long hot green chili
5 - 6 fresh thyme stems
1 tbsp olive oil
Salt (to taste)
Black pepper (to taste)
Step 3
Remove from the oven and let it rest in the pan for 10 minutes before blending.
Step 4
Add all the ingredients to a food processor and blend until smooth. Strain through a fine sieve to remove any chunks or tomato skins for a silky-smooth soup. Correct seasoning if needed.
Step 5
Make the grilled cheese by placing the two slices of cheese between the two slices of brioche bread. Heat a pan over medium-low and toast the sandwich, flipping every 2 minutes. Once it develops a golden color, add a small splash of water to the pan and immediately cover with a lid. This will create steam to ensure the cheese melts perfectly in the center.
2 slices of brioche bread
2 cheddar cheese slices
Sip of water
Step 6
Cut the grilled cheese into 4 sticks.
Step 7
Heat the soup if needed, then pour it into two cups and drizzle olive oil on top. Add two grilled cheese sticks to each cup and serve.
Step 8
YASSS!
