Name: The Arms ROASTED TOMATO SOUP Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 lbs ripe Roma or plum tomatoes; 1 large yellow onion; 2 medium carrots; 6 count garlic cloves; 3 tbs olive oil; 1.5 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 0.5 tsp smoked paprika; 4 cups vegetable or chicken stock; 0.5 cups heavy cream; 1 tbs unsalted butter; 8 count fresh basil leaves; 0.5 tsp sugar (optional, to balance acidity); 8 slices sourdough or country bread slices; 6 oz smoked Gouda; 4 oz petite Brie (rind left on); 4 tbs unsalted butter, softened; 1 tbs Dijon mustard (optional); 1 tsp fresh thyme leaves (optional)

Method

Roasted Tomato Soup

1
Prepare and roast vegetables
Preheat oven to 425°F (220°C). Halve the tomatoes and place cut-side up on a rimmed baking sheet. Peel and quarter the onion. Peel carrots and cut into large chunks. Add whole garlic cloves (no need to peel if you prefer to roast in skin). Toss tomatoes, onion, carrots and garlic with 2 tablespoons olive oil, 1 tsp salt, 1/2 tsp pepper, oregano and smoked paprika. Spread in a single layer. Roast for 35-40 minutes, until tomatoes are softened, edges caramelized and garlic is fragrant.
2
Saute base
While the vegetables roast, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large pot over medium heat. Add a pinch of salt and when butter foams add about half the roasted onion and a small handful of chopped carrot (reserve the bulk of roasted vegetables for blending). Cook gently 3-4 minutes to marry flavors.
3
Blend and simmer
When the roasted vegetables are done, squeeze the roasted garlic from skins and add all roasted tomatoes, remaining roasted onion and carrots to the pot. Pour in 4 cups stock. Bring to a gentle simmer, then use an immersion blender to purée until smooth. Alternatively transfer in batches to a blender—be careful with hot liquid. Taste and add sugar if tomatoes are very acidic. Simmer 8-10 minutes to allow flavors to meld.
4
Finish soup
Reduce heat to low. Stir in 1/2 cup heavy cream and torn basil leaves. Adjust seasoning with remaining salt and pepper to taste. If you prefer a silkier texture, pass the soup through a fine-mesh sieve. Keep warm while you make the grilled cheese.
5
To store: cool to room temperature and refrigerate up to 3 days or freeze up to 3 months.

Smoked Gouda & Petite Brie Grilled Cheese

6
Prepare sandwiches
Remove Brie from refrigerator 10–15 minutes before assembling so it softens slightly. Butter one side of each bread slice with softened butter. On the unbuttered side of four slices, spread a thin layer of Dijon mustard if using. Divide smoked Gouda evenly among the four sandwiches, placing it on the mustard side. Top with small pieces of Brie, distributing evenly. Sprinkle a little fresh thyme over the cheese if using. Close sandwiches with remaining bread slices, buttered side out.
7
Cook sandwiches
Heat a large skillet or griddle over medium-low to medium heat—moderate heat allows cheese to melt without burning bread. Place sandwiches in the skillet, working in batches if needed. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese is fully melted. If bread browns too quickly before cheese melts, reduce heat and cover skillet for 1–2 minutes.
8
Serve
Slice sandwiches diagonally and serve immediately with bowls of hot roasted tomato soup. Optionally garnish soup with a drizzle of cream and a few torn basil leaves; garnish sandwiches with extra thyme.

Roasted Tomato Soup Recipe

Ingredients