Save on dishes while bringing together two things that should never be apart — grilled cheese and tomato soup.
For the roasted tomato soup:
- 1/4 cup extra-virgin olive oil, divided
- 2 pounds heirloom tomatoes, cored and quartered
- 3 cloves garlic, peeled and smashed
- 1/2 yellow onion, cut into 2-inch wedges
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken stock
- 3 sprigs fresh thyme
- 2 teaspoons raw cane sugar
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
For the bread bowl:
- 1 large (2-pound) loaf rustic sourdough bread
- 4 tablespoons unsalted butter, melted
- 1 clove garlic, grated
- 1 tablespoon chopped parsley leaves
- 1 tablespoon grated Parmesan cheese
- 7 slices Colby Jack cheese (can be substituted for any desired cheese)
Make the roasted tomato soup:
- Preheat oven to 400 degrees F, and coat a large-rimmed baking sheet with half of the olive oil.
- Evenly distribute the tomatoes, garlic and onions onto the prepared pan, drizzle with remaining olive oil and season with salt and pepper.
- Roast for 30 to 40 minutes until the tomatoes and onions have caramelized and softened.
- Transfer the contents of the sheet tray to a large cast-iron or heavy-bottomed pot.
- Add chicken stock, thyme, sugar and butter and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 20 minutes or until liquid has reduced by a third. Add the cream, and blend using an immersion blender until the soup is silky and smooth.
- Strain, if desired. Continue to simmer the soup for another 10 minutes until thickened.
Bake the bread bowl:
- Reduce oven temperature to 350 degrees F, and prepare a large-rimmed baking sheet with parchment paper.
- Cut a 4 to 5-inch square out of one end of the bread loaf and hollow out the inside, leaving about 1 inch of bread on all sides. Cut 6, 1-inch vertical slices into the other half of the loaf making sure not to cut all the way through. Transfer the loaf to the prepared baking sheet.
- In a small bowl, combine the melted butter, garlic and parsley. Using a pastry brush, brush the mixture over the surface of the sliced bread loaf.
- Place the cheese slices between all vertical slices of bread and into the bottom of the hollowed out well. Sprinkle the whole loaf with
- Parmesan cheese and bake until the cheese has melted and the loaf is golden brown, about 10 minutes.
- Ladle the roasted tomato soup into the cheese-lined well and serve immediately.
Source : tastemade.com