Homemade Tomato Soup with Grilled Cheese
(Serves 6-8)
Gooey grilled cheese dipped in steaming tomato soup–Double YUM! Okay, so this one is a classic, easy to prepare, vegetarian, and just plain wonderful. The soup is delicious enough to have on its own but paired with a crunchy and cheese grilled sandwich nirvana is achieved.
1 head of garlic
1 tablespoon of olive oil
1 medium onion, diced
3 tablespoons of butter, divided
salt and freshly ground pepper
1 (28 ounce) can diced San Marzano tomatoes
6 large red vine tomatoes, diced
2 tablespoons diced fresh parsley
2 cups vegetable stock
2 cups fresh basil leaves
2 tablespoons cornmeal
1/2 cup whole milk
Preheat oven to 300F. Slice the top of your garlic clove off and rub with olive oil. Place on a baking sheet and roast for about 30 minutes until browned and garlic cloves have softened enough to easily squeeze out of casing.
In a large stockpot over medium-high heat, add 1 tablespoon butter and diced onion. Season with salt and pepper and cook about 4 minutes until onions have softened. Add diced San Marzano tomatoes, roasted garlic, diced fresh tomatoes, parsley, vegetable stock, and fresh basil leaves. Cover pot and cook on medium for 30 minutes.
Uncover and add cornmeal. Cook 5 minutes on medium, stirring frequently to thicken. Remove from heat and blend in batches until smooth. Return soup to stockpot on low heat. Stir in milk and butter until incorporated then season to taste. Serve tomato soup warm with your favorite grilled cheese.
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