Roasted Tomato Soup and Grilled Cheese | W Network


Roasted Tomato Soup and Grilled Cheese

Created date

August 27, 2013
Main ingredient: 
Prep time: 
Total time: 


2 large hothouse tomatoes

3 plum tomatoes

5 cloves garlic

1 small bunch thyme

1/2 cup olive oil

2 tablespoons butter

3 canned whole tomatoes, plus juices

3 shallots

2 cloves garlic

1 cup chicken stock

1/4 cup heavy cream

1 tablespoon brown sugar

1 tablespoon butter

1/2 loaf Challah bread

1/4 pound Jarlsberg cheese


Remove the tomatoe cores.

Halve the tomatoes and place them cut side down in a glass casserole dish.

Add 1 sliced shallot, 5 cloves of crushed garlic and thyme to the dish.

Season with salt and pepper, and sprinkle with red pepper flakes.

Coat well with olive oil. Cover casserole with foil and roast at 500F for 20-30 minutes.

When oil has cooled, remove tomatoes, thyme and garlic.

Discard thyme and chop the roasted garlic, along with two additional raw cloves.

Reserve the tomato juices and olive oil that have gathered in the bottom of the pan.

Thinly slice the remaining shallots.

In a large pot, heat 2 tablespoons of butter. Sweat garlic and shallots until softened.

When brown, use the reserved tomato juices to deglaze and scrape everything up.

Add in roasted tomatoes, canned tomatoes, tomato juices and chicken stock.

Bring to a gentle boil and then reduce to a simmer. Cook until tomatoes are very soft, about 30 minutes.

Puree the soup in a food processor or blender.

Add back into the pot and finish seasoning with chili pepper, brown sugar, salt and pepper to taste.

Add in cream and adjust consistency with stock or water, if necessary.

To make the grilled cheese, butter the outside of the bread and place cheese in middle.

Grill each side until cheese melts.

Cut the bread and cheese to desired size.


Come Dine With Me Canada