I declare this week as soup week on the blog because it is unbearably frigid in Chicago and I need all the soup I can get to keep me warm!! I’m kicking it off with my own twist of an old favorite: tomato soup and grilled cheese.
Speaking of grilled cheese… a few weeks ago, my good friend and I went to the cutest wine and cheese bar in the area. It was our “moms night out” and we attended a grilled cheese class and ate like six or seven grilled cheeses while we sipped red wine. It was GLORIOUS!
We started off with a classic version, then moved on to devour a 1) cheddar and bacon, 2) blueberry, basil and goat, 3) mozzarella and giardiniera, 4) mushroom and ended with a 5) chocolate and brie combination. Each sandwich’s taste and texture was so unique and pretty much to die for.
It really got me motivated to be more adventurous while making grilled cheese! A while back I stepped outside the box and created my sweet and savory bacon and date grilled cheese, but come to think of it, that’s the last grilled cheese I posted, which is ludicrous because I am obsessed with cheesy sandwiches.
I promise I will try my best to start posting more about all the bread and all the cheese. For now, I present to you, my goat cheese and basil grilled cheese, and it’s BFF, my slow-roasted tomato soup. Talk about a match made in heaven! The soup is super creamy and such a nice pair with the tangy grilled cheese.
I roasted tomatoes for the first time while creating this recipe and while it takes time, it was so easy and I loved feeling like I was putting time and energy into a meal. It made the dish really special to me. And it was SO worth it. Roasting the tomatoes in the oven adds the most wonderful flavor to the soup. If you have time, slow roast those babies, and if not, you can absolutely substitute with a 28 oz can of tomatoes.
If you end up making this recipe, don’t forget to tag #marinamakeseats!
Slow-roasted Tomato Soup & Goat Cheese Grilled Cheese
- 4 pounds of on the vine tomatoes
- Olive oil
- 2 teaspoons of sugar
- 3 garlic cloves, minced
- 4 cups of chicken stock
- 1/4 cup of heavy whipping cream
Goat Cheese & Basil Grilled Cheese (four sandwiches)
- 8 oz of goat cheese
- 4 tablespoons of cream cheese
- 4 teaspoons of fresh basil
- 8 slices of thinly sliced Italian or whole wheat bread
- 2 tablespoons of butter
Preheat the oven to 300 degrees.
Using a cutting board and knife, slice each tomato into half-inch slices. Place on baking sheets, drizzle with olive oil and season with salt, pepper and two teaspoons of sugar. Place tomatoes in the oven and roast for two hours.
When the tomatoes are done roasting, add them to a blender or food processor, along with a cup of olive oil. Blend until smooth and combined.
Place a large pot over medium-high heat. Add two tablespoons of olive oil and the minced garlic. Cook the garlic for 30 seconds to a minute, until fragrant. Add the pureed tomatoes and chicken stock and bring to boil. Lower the heat and simmer for 30 minutes.
While the soup is cooking, make the grilled cheese. Add the goat cheese and cream cheese to a medium-sized bowl and stir with a hand mixer or whisk. Combine until smooth and gently stir in the basil. Set aside
Set a frying pan over medium heat. Butter the outsides of the bread and add the goat cheese to the insides to form a sandwich. When the pan is hot, add each sandwich and cook for 3-5 minutes on each side until the cheese begins to melt and the bread becomes golden.
When the soup has finished simmering, add the heaving whipping cream and cook for an additional ten minutes. Season with salt and pepper to taste. Serve with the goat cheese grilled cheese and enjoy.