I have fond memories of coming in from playing in the snow, freezing cold and mom announcing what was for dinner, “Grilled cheese and tomato soup!” I remember dunking my crispy, cheesy sandwich in the hot soup and it warming me up immediately, making me comfortable and happy. I’ll have to check with mom, but I’m pretty sure the tomato soup I loved as a kid was from a can. It tasted great, but as an adult who is obsessed with cooking, I would be missing out if I didn’t experiment with making my own tomato soup! Regardless of your soup history, this homemade version will blow your mind! For the grilled cheese, my trick is to add thin slices of Poblano peppers in with the cheese, I do it every time. I made this for my boyfriend early in our relationship, and after bitting into the peppery, crunchy, cheesy sandwich he declared his undying love for me. It’s worth a try…you may never buy soup in a can again…
- 6 Roma tomatoes
- 1 cup cherry tomatoes
- 1 large yellow onion
- 2 bell peppers (red, yellow or orange)
- 3 cups chicken stock (homemade if possible)
- Shake (recipe here)
- Olive oil, salt & pepper
- Handful of fresh basil
- Rye bread for grilled cheese
- Fontina cheese (it melts so lusciously!)
- 1 Poblano pepper
– Preheat your oven to 450°. Quarter the Roma tomatoes. Cut the bell peppers and onion into big chunks. Add all the vegetables to a large sheet pan and coat with plenty of olive oil, salt, pepper and a few good shakes of Shake.
– Remove from oven and pour into a large stock pot. Add the 3 cups chicken broth and cover. Bring to a boil and simmer for 10 minutes. (I had a few Parmesan rinds that I threw in the soup for extra flavor).
– Remove from heat and puree the soup with an immersion blender. If you added Parmesan rinds, now would be the time to remove so they don’t get tangled in your blender! Toss in the handful of basil and puree again.
– Put soup back on heat and simmer on low for an additional 10-15 minutes. While this is happening we can start on the grilled cheese…
For the Poblano Grilled Cheese:
Slice your bread. I love using rye bread for this meal because it has great texture and adds that little extra savory flavor. Butter the bread if you want (yes please!) Slice your Poblano pepper thinly and put on the bread. Slice the Fontina cheese and pile it high. Place in a panini press or grill pan and press until both sides are browned and the cheese is melted.
Enjoy the sandwich dipped in the roasted tomato soup!