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Roasted Tomato Soup with Grilled Cheese Dippers

Tyler Florence's Roasted Tomato Soup is an easy and delicious way to warm up on a cold day.

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 4

Ingredients

  • 2.5 lbs tomatoes various types
  • 6 garlic cloves peeled
  • 1 large yellow onion sliced
  • tomatoes in the vine for garnish for garnish, optional
  • 1/2 cup olive oil
  • salt and pepper
  • 3/4 quart chicken stock
  • 2 bay leaves
  • 4 tbsp butter
  • 1/2 cup chopped basil plus more for garnish
  • 2 tbsp heavy cream

Grilled Cheese Dippers

  • 8 slices whole wheat bread
  • 8 tsp dijon mustard
  • 16 slices provolone cheese
  • 16 slices sharp cheddar
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 450.

  2. Core and halve the tomatoes, slice the onions, peel the garlic and place them all on a baking sheet. Add the vine tomatoes as well if you are using them.

  3. Drizzle with olive oil, salt and pepper. Roast for 30 minutes until caramelized.

  4. Remove roasted tomatoes, onions and garlic from the oven and place in a large stock pot.  Set the vine tomatoes aside for garnish.  Add the chicken stock, bay leaves, salt and pepper.  Bring to a boil and simmer for 20 minutes.

  5. Remove bay leaves.  Add in the basil and stir to combine.

  6. Use an immersion blender to puree the soup to a smoothy consistency.

  7. Add in the cream and stir to combine.

  8. Ladle the soup into bowls and garnish with basil and the vine tomatoes.

Grilled Cheese Dippers

  1. Spread out the bread and coat each piece with a  thin layer of dijon mustard.

  2. Layer the cheese on one side and top with the second piece.

  3. Drizzle olive oil on the outside of both pieces of bread (top and bottom of the sandwich) and place in the air fryer basket.

  4. Air fry at 350 degrees for 10 minutes, flipping after 6 minutes.

  5. Remove the grilled cheese from the air fryer, cut into long rectangles and serve.