Ingredients
For the Tomato Soup:
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 28 oz can of fire-roasted tomatoes
- 2 cups vegetable broth
- ½ cup heavy cream
- 1 tablespoon tomato paste for richness
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
For the Mini Grilled Cheeses:
- 4 slices of your favorite bread sourdough, brioche, or French bread recommended
- 4 slices of sharp cheddar cheese
- Butter softened
- Optional: Pinch of garlic powder or dried herbs for extra flavor
Instructions
Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent.
- Stir in the minced garlic and cook for 1 minute, making sure it doesn’t burn.
Simmer the Soup:
- Add the tomato paste and cook for an additional 1-2 minutes to deepen the flavor.
- Stir in the fire-roasted tomatoes, vegetable broth, and dried basil. Bring to a simmer, then cover and cook on low heat for 15-20 minutes.
Blend and Finish:
- Use an immersion blender (or carefully transfer the soup in batches to a blender) and blend until smooth.
- Stir in the heavy cream, season with salt and pepper to taste, and let it warm through on low heat.
Prepare the Grilled Cheese Sticks:
- Butter one side of each bread slice.
- Place two slices of cheddar cheese between the bread, buttered side facing out.
- Grill in a hot skillet over medium heat until both sides are golden and crispy, about 3-4 minutes per side.
- Let cool slightly, then cut into sticks or small squares.
Serve:
- Pour the warm tomato soup into shot glasses or small serving cups. Garnish with fresh basil or a drizzle of cream, if desired, and serve with the grilled cheese sticks on the side for dipping.