トマトスープ&グリルドチーズ

Tomato soup & grilled cheese 🍅🥣 This might be one of the best combos ever… especially with that cheese pull 🤭 Easy creamy roasted tomato soup recipe 🍅: Serves 6–8 Ingredients Roasted veggies • 2 lbs tomatoes, quartered • 1 red bell pepper, chopped • ½ large yellow onion, chopped • 2 heads garlic • 3 tbsp olive oil • Salt & pepper, to taste • 1 tbsp Italian seasoning • 1 tbsp garlic powder • 1 tbsp onion powder Soup • 2 tbsp butter • 3 tbsp tomato paste • 4 cups chicken broth • 1½ tsp dried basil • ½ tsp Italian seasoning • 1 Parmesan rind • ¾ cup heavy cream • ½ cup freshly grated Parmesan • Salt & pepper, to taste • Fresh basil Directions 1. Roast: Preheat oven to 425°F. Add tomatoes, bell pepper, onion, and garlic to a sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Wrap the garlic in foil. Roast for 35–45 minutes. 2. Start the soup: Melt butter in a large pot. Add tomato paste and cook for 2–3 minutes. 3. Add veggies: Squeeze the roasted garlic into the pot. Add the roasted tomatoes, pepper, and onion. 4. Simmer: Add chicken broth, basil, Italian seasoning, and Parmesan rind. Simmer gently for 20–25 minutes. 5. Blend: Remove the Parmesan rind. Use an immersion blender until completely smooth. 6. Add cream: Turn the heat to LOW and stir in the heavy cream. Do not let the soup boil. 7. Add Parmesan: Remove the pot from the heat. Slowly stir in the Parmesan, a little at a time, until melted and smooth. 8. If the soup looks a little grainy: Whisk in a splash of warm cream and gently stir until smooth. 9. Finish: Taste and add salt and pepper if needed. Top with fresh basil and extra Parmesan if desired. ⭐ Important: Use freshly grated Parmesan, and don’t boil the soup after adding the cream or cheese.