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Preheat your oven to 400℉.
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Place the halved tomatoes cut side up with the onions on a parchment baking sheet. Drizzle with ¼ cup of the olive oil and sprinkle salt and pepper over the top. Roast for 40-50 minutes, until tomatoes are slumped looking, turning golden brown. Remove from the oven. Complete this before moving on to the next step.
6 roma tomatoes,1 yellow onion,⅓ cup olive oil,½ teaspoon kosher salt,½ teaspoon black pepper
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In a heavy bottomed pot or dutch oven over medium heat, sauté the minced garlic, fresh thyme, and saffron in the remaining olive oil and the butter for just a minute or two, stirring frequently. Garlic burns easily, so don't overcook it!
2 tablespoon butter,5 cloves garlic,1 teaspoon fresh thyme leaves,1 pinch saffron strands,⅓ cup olive oil
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Add the roasted tomatoes and onions with the accumulated juices to the pot along with the canned tomatoes and chicken broth. Let the soup simmer for 25-30 minutes, but add the basil 5 minutes before finishing the simmer time.
1 (28 oz) can San Marzano tomatoes,6 cups chicken broth,½ cup fresh basil leaves
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TURN OFF THE HEAT BEFORE IMMERSION BLENDING! After you turn the heat off, use an immersion blender to carefully blend the tomato soup smooth. If you want a super-smooth soup, strain it through a fine sieve. Taste and season with salt and pepper as needed.
kosher salt and freshly cracked black pepper
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Serve the soup in bowls with a drizzle of heavy cream for richness, a few fresh basil leaves for garnish, and the grilled cheese sandwich on the side. I like to cut mine in half and use the other half as croutons.
heavy cream
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Place the halved tomatoes cut side up with the onions on a parchment baking sheet. Drizzle with ¼ cup of the olive oil and sprinkle salt and pepper over the top. Roast for 40-50 minutes, until tomatoes are slumped looking, turning golden brown. Remove from the oven. Complete this before moving on to the next step.
6 roma tomatoes,1 yellow onion,⅓ cup olive oil,½ teaspoon kosher salt,½ teaspoon black pepper
-
In a heavy bottomed pot or dutch oven over medium heat, sauté the minced garlic, fresh thyme, and saffron in the remaining olive oil and the butter for just a minute or two, stirring frequently. Garlic burns easily, so don't overcook it!
2 tablespoon butter,5 cloves garlic,1 teaspoon fresh thyme leaves,1 pinch saffron strands,⅓ cup olive oil
-
Add the roasted tomatoes and onions with the accumulated juices to the pot along with the canned tomatoes and chicken broth. Let the soup simmer for 25-30 minutes, but add the basil 5 minutes before finishing the simmer time.
1 (28 oz) can San Marzano tomatoes,6 cups chicken broth,½ cup fresh basil leaves
-
TURN OFF THE HEAT BEFORE IMMERSION BLENDING! After you turn the heat off, use an immersion blender to carefully blend the tomato soup smooth. If you want a super-smooth soup, strain it through a fine sieve. Taste and season with salt and pepper as needed.
kosher salt and freshly cracked black pepper
-
Serve the soup in bowls with a drizzle of heavy cream for richness, a few fresh basil leaves for garnish, and the grilled cheese sandwich on the side. I like to cut mine in half and use the other half as croutons.
heavy cream
-
Place the halved tomatoes cut side up with the onions on a parchment baking sheet. Drizzle with ¼ cup of the olive oil and sprinkle salt and pepper over the top. Roast for 40-50 minutes, until tomatoes are slumped looking, turning golden brown. Remove from the oven. Complete this before moving on to the next step.
6 roma tomatoes,1 yellow onion,⅓ cup olive oil,½ teaspoon kosher salt,½ teaspoon black pepper
-
In a heavy bottomed pot or dutch oven over medium heat, sauté the minced garlic, fresh thyme, and saffron in the remaining olive oil and the butter for just a minute or two, stirring frequently. Garlic burns easily, so don't overcook it!
2 tablespoon butter,5 cloves garlic,1 teaspoon fresh thyme leaves,1 pinch saffron strands,⅓ cup olive oil
-
Add the roasted tomatoes and onions with the accumulated juices to the pot along with the canned tomatoes and chicken broth. Let the soup simmer for 25-30 minutes, but add the basil 5 minutes before finishing the simmer time.
1 (28 oz) can San Marzano tomatoes,6 cups chicken broth,½ cup fresh basil leaves
-
TURN OFF THE HEAT BEFORE IMMERSION BLENDING! After you turn the heat off, use an immersion blender to carefully blend the tomato soup smooth. If you want a super-smooth soup, strain it through a fine sieve. Taste and season with salt and pepper as needed.
kosher salt and freshly cracked black pepper
-
Serve the soup in bowls with a drizzle of heavy cream for richness, a few fresh basil leaves for garnish, and the grilled cheese sandwich on the side. I like to cut mine in half and use the other half as croutons.
heavy cream
Make the Grilled Cheese Sandwich
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Smooth the butter over one side of each slice of bread, then place one slice butter side-down into a hot skillet over medium heat. Top with the slices of cheese and the other bread slice, butter side up.
softened butter,2 slices sourdough bread
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Once the bread on the bottom is golden brown, flip the sandwich with a fish spatula to toast the other bread slice until golden brown. Repeat with however many sandwiches you are making.
2 slices cheddar cheese,2 slices muenster cheese