Roasted Tomato Soup with Bacon and Triple Cheese Grilled Cheese

This delightful tomato soup combines the deep flavors of oven-roasted tomatoes, red onions, and garlic with the rich essence of bacon. Accompanied by a luxurious triple cheese grilled cheese sandwich, this meal elevates the classic comfort food to a gourmet level.

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Ingredients

Servings: 4

Ingredients:

• For the Tomato Soup:

  • 4 slices of bacon

  • 1.5 white onions, thinly sliced

  • 4 cloves garlic, unpeeled

  • 8 large ripe tomatoes, quartered

  • 1 large red onion, quartered

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1 cup fresh basil leaves, chopped

  • 4 cups roasted chicken broth

  • 2 tablespoons chicken stock (for caramelizing onions)

  For the Triple Cheese Grilled Cheese:

  • 8 slices of your favorite bread (sourdough, whole grain, etc.)

  • 4 tablespoons butter, at room temperature

  • 1 cup mozzarella cheese, shredded

  • 1 cup cheddar cheese, shredded

  • 1 cup Gruyère cheese, shredded

Instructions:

• Tomato Soup:

  1. Prepare the Vegetables for Roasting:

  • Preheat the oven to 400°F (200°C).

  • Arrange the quartered tomatoes, red onion pieces, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes until they are caramelized and tender.

  2. Render the Bacon:

  • While the vegetables are roasting, place the bacon slices in a large pot over medium heat. Cook until the bacon is crisp and the fat has rendered out. Remove the bacon and set aside, leaving the bacon fat in the pot.

  3. Caramelize the Onions:

  • In the same pot with the bacon fat, add the sliced white onions. Cook over low heat, stirring occasionally, until they caramelize and turn a deep golden color, about 30-40 minutes. Near the end, deglaze the pan with roasted chicken stock and cook for an additional 5 minutes.

  4. Blend the Soup:

  • Remove the roasted garlic from its skins. Add all roasted vegetables and the caramelized onions to the pot. Pour in the chicken broth and bring to a simmer.

  • Use an immersion blender to blend the soup until smooth. Stir in chopped basil and adjust seasoning with salt and pepper as needed.

  Triple Cheese Grilled Cheese:

  1. Prepare the Sandwiches:

  • Butter one side of each bread slice. Mix the shredded cheeses in a bowl.

  • On the non-buttered side of four slices, evenly distribute the cheese mixture. Top with the remaining bread slices, buttered side up.

  2. Grill the Sandwiches:

  • Heat a skillet over medium heat. Once hot, place the sandwiches in the skillet. Grill until the bread is golden and the cheese has melted, about 3-4 minutes per side. Press down lightly with a spatula for even grilling.

  3. Serve:

  • Cut the grilled cheese sandwiches into halves or quarters. Serve hot with the creamy roasted tomato soup for dipping.

Sheed Tips:

• Make your own chicken stock by saving the backbone from your spatchcock chicken cooks.

• Caramelizing the onions into a jam adds a sweet undertone to the whole soup.

• Using rendered bacon fat, instead of traditional oil adds an extra depth of flavor when caramelizing the white onions.

This enhanced version of the tomato soup uses the savory goodness of bacon to deepen the flavors, while roasting the vegetables adds a delightful richness that pairs perfectly with the gooey, melty triple cheese grilled cheese sandwich. Enjoy this comforting and satisfying meal that's sure to please any crowd.

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