Roasted Tomato Soup with Gruyère Cheddar & Fontina Grilled Cheese

A comforting soup and sandwich combination featuring roasted tomato soup and a gourmet grilled cheese with Gruyère, cheddar, and Fontina cheeses.

By @lexie_cozylilchapters

Original recipe source

Cook time: 75 minutes

Servings: 4

Ingredients

• 6 ripe tomatoes
• 1 yellow onion
• 1 shallot
• 2 heads of garlic
• 0 olive oil
• 0 salt
• 0 pepper
• 1 cup chicken or vegetable broth
• 0 fresh basil
• 0 paprika
• 0 red chili flakes
• 0 heavy cream
• 0 extra virgin olive oil
• 0 chili oil
• 0 fresh parsley
• 1 yellow onion
• 0 butter or olive oil
• 4 tbsp softened butter
• 0 fresh thyme
• 0 parsley
• 0 salt
• 0 fresh sourdough
• 0 Gruyère cheddar
• 0 Fontina

Instructions

1. Preheat the oven to 400°F.
2. Quarter 6–7 ripe tomatoes and chop 1 yellow onion. Halve 1 shallot and prepare 2 heads of garlic, reserving 1 head for the grilled cheese.
3. Place the tomatoes, onion, shallot, and both garlic heads on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40–45 minutes.
4. Transfer the roasted vegetables to a pot. Squeeze in 1 head of roasted garlic, reserving the other head for the grilled cheese.
5. Add 1–1½ cups of chicken or vegetable broth, a handful of fresh basil, salt, pepper, paprika, and red chili flakes to the pot. Blend the mixture smooth with an immersion blender and gently simmer.
6. Finish the soup with heavy cream, extra virgin olive oil, chili oil, and fresh parsley.
7. Thinly slice 1 yellow onion and slowly caramelize it in butter or olive oil until golden and jammy.
8. Mix 4 tablespoons of softened butter with fresh thyme, parsley, and a pinch of salt.
9. Spread the reserved roasted garlic inside slices of fresh sourdough. Layer with Gruyère cheddar, Fontina, caramelized onions, and another layer of cheese.
10. Spread the herb butter over both outsides of the sandwich and cook in a skillet over medium-low heat until deeply golden, crispy, and melty.