let’s make something Naughty
Roasted Tomato Soup With Truffle Gouda Grilled Cheese
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Ingredients
Serving Size: 4 people
For the Tomato Soup
4 ripe Roma tomatoes
4 vine tomatoes, halved
2 cups cherry tomatoes
1 large yellow onion, cut into wedges
1 large red bell pepper
4 whole heads of garlic (2 are for grilled cheese)
3 tbsp olive oil
1½ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
½ tsp red pepper flakes
½ tsp dried oregano
1 tsp dried thyme
1 tbsp tomato paste
2 cups chicken stock
1 tsp sugar
½ cup heavy cream
½ cup packed fresh basil leaves
1 tsp balsamic vinegar
1 small parm rind
Extra salt to taste
For the Truffle Gouda Grilled Cheese
8 slices sourdough bread
2 tbsp softened unsalted butter
6 oz Gruyère, freshly grated
4 oz mozarella, freshly grated
2 tbsp black truffle and pecorino cream (optional)
2 heads of roasted garlic, from tomato soup (optional)
Freshly ground black pepper
Instructions
To Make the Soup
Roast the vegetables. Heat oven to 425°F. Add tomatoes, onion, red pepper and garlic (the tops cut off) to a large sheet pan. Drizzle with olive oil and season with salt, pepper, thyme, oregano, and red pepper flakes. Toss well, then arrange the tomatoes cut-side up.
Roast for 40–45 minutes, until the tomatoes are collapsed and caramelized around the edges and the onions are deeply golden.
Build the soup. Add the roasted vegetables and all of their juices to a large pot. Reserve the garlic bulbs for later. Stir in the tomato paste and cook over medium heat for about 2 minutes.
Add the stock, parm rind, and squeeze the garlic bulbs in. Bring to a simmer and cook uncovered for 15 minutes so the flavors concentrate.
Add the basil and cook for 2-3 minutes and then blend with an immersion blender until completely smooth. For an extra silky restaurant-style texture, blend it in a high-speed blender instead.
Return to low heat and stir in the heavy cream, 1 tsp salt, sugar pepper to taste, and balsamic vinegar. Taste.
Serve with a drizzle of cream or olive oil, fresh basil, cracked pepper, and obviously a very crispy grilled cheese.
Make the Truffle Gouda Grilled Cheese
On the inside slices of bread spread some of your roasted garlic evenly.
Then add a thin layer of your black truffle and pecorino Romano cream on the bottom slices of bread. Divide the cheese mixture among four slices. Sprinkle with a little black pepper, then top with the remaining bread.
Spread the outsides with softened butter.
Cook in a skillet over medium-low heat for about 3–4 minutes per side, pressing gently, until deeply golden and crisp and the cheese is completely melted. If the bread browns before the cheese melts, lower the heat and cover the pan for a minute.
Serve alongside the roasted tomato soup for dipping.
This is tomato soup and grilled cheese, but made even better. The tomatoes, garlic, and onions get roasted until caramelized and jammy, then blended into a rich, creamy soup. And because no bowl of tomato soup should be left alone, we’re pairing it with a crispy, buttery grilled cheese loaded with melty cheese and just enough truffle to make the whole thing feel a little extra.
sandwiches, soups, mains, fall
