Belle’s Roasted Tomato Soup & Cast-Iron Grilled Cheese

Serves 4 · Roast 20–25 min at 400°F (200°C)

Ingredients

• 2 lb (1 kg) ripe plum or vine tomatoes, quartered
• 2 yellow onions (1 quartered for roasting, 1 finely diced for the soup base)
• 5 garlic cloves, peeled
• 1/3 cup extra-virgin olive oil (divided)
• 2 Tbsp double-concentrated tomato paste
• 1 cup rich vegetable or chicken broth
• 1 Tbsp aged balsamic vinegar
• 12 fresh basil leaves
• 1/3 cup heavy cream
• Sea salt & freshly cracked black pepper
• 8 thick slices rustic white sourdough bread
• 3 Tbsp mayonnaise (for the outside crust)
• 2 cups shredded whole-milk mozzarella
• 1 2/3 cups sharp white cheddar, shredded

Equipment

• Baking tray
• Dutch oven
• Immersion blender
• Cast-iron skillet

Method

1. Roast the aromatics: Preheat the oven to 400°F (200°C). Arrange the tomatoes, the quartered onion and the garlic on a parchment-lined tray. Drizzle with 3 Tbsp olive oil, season with salt and pepper. Roast 20–25 min until caramelized and blistered.
2. Saute the base: In a heavy Dutch oven over medium heat, warm the remaining oil. Saute the diced onion 3 min until translucent. Stir in the tomato paste and cook 2 min, stirring, until a rich brick red.
3. Simmer: Tip in the whole roasted tray, juices and all. Pour in the broth and simmer gently 5 min.
4. Blend and finish: Remove from the heat. Add the balsamic and basil and blend smooth with an immersion blender. Return to low heat, swirl in the cream, and season to taste.
5. Assemble: Spread a thin, even layer of mayo on the outside of each slice. Layer the mozzarella and cheddar between slices.
6. Cast-iron sear: In a preheated cast-iron skillet over medium-low heat, press gently and toast 2–3 min per side until deeply golden and the cheese is melted.
7. Serve: Slice diagonally and serve with steaming bowls of soup.

Inspired by @jesscostantino’s method, with amounts from Andy Cooks.