Grilled cheese with tomato soup

By Andy Cooks · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C fan-forced (200°C conventional).
2. Spread the quartered tomatoes on a large oven tray. Drizzle with half the olive oil and sprinkle with a good pinch of salt.
3. Roast for 20 minutes.
4. Heat the remaining oil and half the butter in a large saucepan over medium heat.
5. Cook the onions, stirring, for 3 minutes until softened.
6. Add the garlic and cook, stirring, for 10 minutes.
7. Transfer the roasted tomatoes to the saucepan.
8. Pour some of the stock onto the oven tray to loosen stuck tomato, then add this to the pan with the rest of the stock. Bring to a simmer and cook, stirring, for 5 minutes.
9. Butter one side of each bread slice. Heat a medium frying pan over medium heat and place a slice buttered side down.
10. Top with a quarter of the mozzarella and a quarter of the cheddar, then add a second slice buttered side up.
11. Press down with a protein press and cook for 1 to 2 minutes until golden brown. Flip, press and cook until golden and the cheese has melted.
12. Keep the sandwiches warm on a tray and repeat with the remaining bread and cheese.
13. Remove the soup from the heat and blend with a stick blender. Add the basil, blend again and season to taste.
14. Cut the grilled cheeses in half and serve with the soup.

Summarized from Andy Cooks's video. Watch it for the details.

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