Roasted Heirloom and Sungold Tomato Soup with Grilled Four Cheese Sandwiches
Not only are grilled cheese and tomato soup an autumn STAPLE, this is also a perfect way to use up the last of your summer garden tomatoes 😋🍅
Roasted Heirloom + Sungold Tomato Soup with Grilled Four Cheese Sandwiches
Soup serves 4-6 (depending on how much soup you serve per person), and Sandwich Spreads will cover 8-10 sandwiches.
INGREDIENTS
SOUP
🔸8 Heirloom Tomatoes, medium sized
🔸2 pints Sungold Cherry Tomatoes
🔸3 Heads of Garlic
🔸4 Shallots
🔸Fresh Thyme
🔸Olive oil
🔸Freshly Ground Salt + Pepper
🔸Mascarpone Cheese, 1 cup
SANDWICHES
🔸Bread of Choice
🔸Sliced Provolone
🔸Sliced Colby Jack
🔸Sliced Havarti
🔸Cream Cheese
🔶OPTIONAL: 2 tbsp butter (see Step 8)
CHEESY GARLIC BUTTER SPREAD
🔸1 stick Salted or Unsalted Butter, softened
🔸Garlic Powder
🔸1/4 cup Shredded Cheddar Cheese
CREAM CHEESE SPREAD
🔸1/3 cup Cream Cheese
🔸2 tbsp Mayonnaise
🔸Garlic Powder
🔸Italian Seasoning
🔸Red Pepper Flakes
🔸Freshly Ground Pepper
There aren’t measurements for the dried spices because I always say you should measure with your heart 🧡 However if you’d like to play it safe, always start with 1/2 teaspoon of each spice and add more to taste.
INSTRUCTIONS
1) Preheat your oven to 400, and place the stick of butter on the counter to soften.
2) Slice heirloom tomatoes into quarters, shallots in half, and garlic heads in half (one side will have the root and the other will not).
3) Arrange your sun gold tomatoes, quartered tomatoes, halved shallots, and halved garlic on a large baking tray. Place sprigs of fresh thyme on top, drizzle with olive oil, and top with freshly ground salt and pepper. Roast in the oven for 30-40 minutes.
4) While your soup veggies roast, mix together the softened butter, garlic powder, and shredded cheddar cheese in a small bowl. Set aside.
5) In another small bowl, mix together the cream cheese, mayonnaise, garlic powder, italian seasoning, red pepper flakes, and freshly ground pepper. Set aside.
6) Butter the outside of your bread slices with your cheesy garlic butter spread and place on cutting board, buttered side down. On one piece of bread per sandwich, add 1 slice of provolone cheese and 1 slice of colby jack cheese. Then, spread the cream cheese spread on top of the sliced colby jack. Lastly, add 1 slice of havarti cheese, and place the other piece of bread on top of your completed pre-grilled cheese (making sure the buttered side is on the outside).
7) Remove roasted veggies from oven and pour everything into a large bowl. Using an immersion blender, blend together the roasted vegetables until well blended. Add in Mascarpone cheese and continue to blend. NOTE: If you don’t have an immersion blender, you can do this step in a regular blender in batches.
8) READ THIS WHOLE STEP BEFORE YOU START IT PLEASE :)
Place a large pan on low-medium heat. OPTIONAL: Add in 2 tbsp of butter to melt.
Once the pan heats through (3-5 minutes), place your pre-grilled cheese sandwich(es) into the preheated pan, and place the lid on the pan. Let cook for 3-5 minutes, keeping an eye on the sandwiches. Once the sandwiches are golden brown, remove the lid and flip the sandwiches, leaving the lid OFF of the pan. Let cook for another 3-5 minutes, keeping an eye on the sandwiches once again for doneness. When the sandwiches are done, remove them from the pan and place them on a cutting board.
After you’ve placed the sandwich(es) into the pan, place a large stockpot on low-medium heat. Placing a large mesh sieve over the pot, carefully ladle a decent amount of your soup mixture into the sieve and use a baking spatula to push the soup mixture into the grooves of the sieve. The “soup mixture” will slowly become “soup mush,” and you should keep pressing the “soup mush” into the grooves of the sieve to extract more soup liquid until the “soup mush” has no more soup liquid to give. Place “soup mush” into a separate bowl, and repeat the straining process until the entire soup mixture has been strained. Once the soup mixture has been completely strained, mix the soup liquid in your pot, and turn off the heat.
IMPORTANT NOTE: Remember to keep an eye on the sandwiches! Straining the whole pot of soup will take some time, which is why you are able to simultaneously cook the grilled cheese sandwiches and strain the soup. A good rule of thumb I use is to check the sandwiches between straining batches of soup. IF YOU ARE TOO STRESSED TO STRAIN THE SOUP AND GRILL THE SANDWICHES AT THE SAME TIME - strain the soup first, leave the heat on low, and place the lid on the stockpot to keep the soup warm. Then, continue to the cooking process for the sandwiches.
9) Slice your grilled four cheese sandwiches diagonally (the only correct way to slice a grilled cheese), ladle your strained soup into a bowl, and top the soup with freshly ground pepper. Serve immediately.
NOTES
🔶Before you start to cook, I always recommend prepping your ingredients. For this recipe, that means you will gather all of the ingredients on the counter ahead of time. Set yourself up for success so you’re not scrambling between steps to prep ingredients.
🔶I listed all of the ingredients as their most basic form so that it is accessible to all. When I make this recipe myself, I do my best to use all organic, gluten free, and dairy free ingredients (though I always make exceptions for cheese).
🔶If you want to make the soup by itself, follow steps 1, 2, 3, 7, 8, and 9. If you want to make the sandwiches by themselves, follow steps 4, 5, 6, 8, and 9.
REFERENCES
https://www.tiktok.com/@spicednice/video/7097013891569487150?_t=8gDL7CCgxw2&_r=1
https://www.tiktok.com/@justines.table/video/7283268285846637867?lang=en
