Family Recipes

Ingreadient

      Roasted Tomato Basil Soup

      • 6 roma tomatoes cut in half length-wise
      • 1 yellow onion quartered
      • ⅓ cup olive oil divided
      • 2 tablespoon butter
      • ½ teaspoon kosher salt
      • ½ teaspoon black pepper
      • 5 cloves garlic minced
      • 1 teaspoon fresh thyme leaves
      • 1 pinch saffron strands
      • 1 (28 oz) can San Marzano tomatoes crushed
      • 6 cups chicken broth low sodium
      • ½ cup fresh basil leaves plus extra for garnish
      • kosher salt and freshly cracked black pepper to taste
      • heavy cream

      Grilled Cheese Sandwich

      • 2 slices sourdough bread
      • 2 slices cheddar cheese
      • 2 slices muenster cheese
      • softened butter for spreading

Direction

      Make the Tomato Soup
      • Preheat your oven to 400℉.
      • 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
      • 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
      • 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
      • 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