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Tomato Soup with Truffle Grilled Cheese
cook:
1 h 30 min
6 servings
Ingredients
Tomato Soup
• 4 beefsteak tomatoes, quartered
• 1 red pepper, halved with seeds removed
• 1/2 yellow onion, cubed
• 1 whole bulb garlic, halved
• fresh basil leaves
• fresh thyme
• 3/4 c preferred stock
• 3/4 c heavy cream
• 2 tbsp tomato paste
• 1 tbsp sugar (optional)
• 2 tbsp balsamic glaze
• 2 tbsp oregano
• 1 tsp red pepper flakes
• 1/8 tsp cayenne pepper (optional)
• salt and pepper, to taste
• olive oil
Truffle Grilled Cheese
• 1 french loaf, sliced
• mayonnaise
• 2 tbsp cream cheese
• 1 tbsp goat cheese (optional)
• 3/4 c gouda
• 3/4 c sharp cheddar
• 1 tbsp fresh parsley
• 1/2 tbsp truffle oil
• 1 tsp truffle salt
Croutons
• crusty bread (we used sourdough)
• olive oil
Directions
Tomato Soup
1.
Preheat the oven to 400°.
2.
Place tomatoes, red pepper, onion, garlic, fresh basil leaves (we used about 10), and a few sprigs of thyme in a baking dish and drizzle with olive oil. Sprinkle with 1 tbsp of oregano, red pepper flakes, and salt and pepper to taste. Massage spices into the vegetables until evenly coated. Cover with foil and place in the oven.
• 4 beefsteak tomatoes, quartered
• 1 red pepper, halved with seeds removed
• 1/2 yellow onion, cubed
• 1 whole bulb garlic, halved
• fresh basil leaves
• fresh thyme
• 1 tbsp oregano
• 1 tsp red pepper flakes
• 1 tsp salt and pepper, to taste
• olive oil
3.
Cook in the oven for about 45 minutes or until vegetables are soft and will blend easily.
4.
Remove vegetables from the oven and let cool. Squeeze garlic cloves out of the casing and add all of the vegetables to a blender. Blend until smooth.
5.
Pour blended vegetables into a large sauce pot and turn the burner to medium heat.
6.
Add in stock, heavy cream, tomato paste, balsamic glaze, sugar, 1 tbsp oregano, cayenne, and salt and pepper. Cover with a lid and let simmer on low for 15-25 minutes, stirring occasionally (this helps the flavors marry). Taste and adjust seasoning as needed.
• 3/4 c preferred stock
• 3/4 c heavy cream
• 2 tbsp tomato paste
• 1 tbsp sugar (optional)
• 2 tbsp balsamic glaze
• 1 tbsp oregano
• 1/8 tsp cayenne pepper (optional)
• 2 tsp salt and pepper, to taste
7.
Serve hot. Garnish with heavy cream, olive oil, parmesan, and chopped basil. Enjoy!
Truffle Grilled Cheese
1.
In a bowl, combine cream cheese, goat cheese, gouda, sharp cheddar, parsley, truffle oil, and truffle salt.
• 2 tbsp cream cheese
• 1 tbsp goat cheese (optional)
• 1/2 c gouda
• 1/2 c sharp cheddar
• 1 tbsp fresh parsley
• 1/2 tbsp truffle oil
• 1 tsp truffle salt
2.
Divide cheese mixture into thirds and scoop onto slices of bread.
• 1 french loaf, sliced
3.
Pair two slices together to make a sandwich and spread a thin layer of mayonnaise on the outside of each slice.
• mayonnaise
4.
Fry sandwiches in a pan until each side is golden brown and the cheese is melted. Enjoy!
Croutons
1.
Preheat oven to 400°.
2.
Rip crusty bread into small pieces. Drizzle with olive oil and place in the oven for 5-7 minutes
• crusty bread (we used sourdough)
• olive oil