California Tomato Basil Soup Grilled Cheese Plate
California weeknight tradition reading a silky roasted tomato basil soup paired with a buttery grilled sourdough cheese sandwich layered with sharp cheddar and gruyere for the West Coast cozy comfort plate of bright tomato and melted cheese.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425°F. Halve 1200g Roma tomatoes lengthways. Chop 160g onion roughly. Smash 6 garlic cloves, mince 4 others. Pick basil leaves, reserve small ones for garnish. Grate 80g cheddar and 80g gruyere.
Roast
Toss tomato halves, smashed garlic, onion with 4 tbsp olive oil, 2 tsp brown sugar, 0.5 tsp red pepper flakes, 0.75 tsp salt, and black pepper on two sheet pans cut-side up. Roast at 425°F for 28–30 minutes until tomato edges char deeply.
Simmer
Scrape roasted tomato mixture into a blender with 480ml stock, 2 tbsp tomato paste, 2 tbsp red wine vinegar, half the basil, and 0.75 tsp salt. Blend 60 seconds until silky smooth. Pour into a saucepan over low heat, stir in 120ml heavy cream 90 seconds until glossy and heated through.
Build
Butter both faces of 4 sourdough slices with 60g butter total. Layer cheddar, gruyere, minced garlic, and reserved basil between unbuttered faces on each of the 2 sandwiches.
Toast
Heat a heavy skillet over medium-low 1 minute. Lay 1 sandwich in pan, cook 4 minutes per side pressing gently with a spatula until each face turns deep golden and cheese melts completely. Repeat with second sandwich.
Plate
Diagonal-slice each grilled cheese into 2 triangles. Ladle soup into 2 wide bowls, swirl in remaining olive oil, scatter remaining basil across surfaces, set grilled cheese triangles on the rim of each bowl for dipping.
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