Roasted Tomato Soup with Grilled Cheese: Quarantine Recipes

Ever since the quarantine began, I've partnered with chefs and home cooks to bring some simple cooking lessons to people spending lots more time in the kitchen.

This was a hit!

How can classic tomato soup and grilled cheese not bring people the feeling of comfort? It attracted quite a few on our LIVE instagram and was it was fun to share tips on grilled cheese variations like: onions, bbq chicken or fresh rosemary. I did this cheese and tomato duo with my good friend at Connor.cooks. For ultimate comfort food and taste of so.cal fusion, give him a follow.

Recipe for the tomato soup below. For the grilled cheese, watch Connor's IG stories- he's always making grilled cheese!

To stay tuned for more on the SIMPLE COOKING COOKING SHOW, follow me on Instagram: @chefjoannas

So far, we've learned how to make: 

• Colored Pasta (Spinach) with Marta's Cooking Classes
• Fudgy Banana & Peanut Butter Oatmeal (Vegan) with Wendy [Nomadic_Vegan]
• Dutch Baby Pancake with Connor.Cooks
• Artichoke Risotto with Marta's Cooking Classes
• Butternut Squash Risotto by me
• Pasta Amatriciana with Marta's Cooking Classes
• Marta's Apple Cake
• Shrimp Scampi with Mario
• Mom's French Toast
• Marta's Cantucci
• Homemade Pici Pasta with Marta

Roasted Tomato soup (vegan)

The perfect companion to your grilled cheese if you’re not vegan. The roasting releases sugars in the vegetables so cream is not needed to make it naturally sweetened. I used potatoes to replace the cream too, so the result is guilt-free tomato soup. At least one thing is guilt-free in this pair! Recipe below.

Ingredients: 

(for 4-5 servings) 

• 3-4 large tomatoes, or 1 pint cherry tomatoes and 2 tomatoes, cut in large chunks
• ½ onion, chopped large chunks
• 1 carrot
• 3 cloves garlic, peeled and whole
• 2 small Yukon gold potatoes, or 1 russet in large chunks
• 1 T olive oil
• 3-4 cups water or broth

Small sprinkle of each:
• Dried thyme
• Dried basil
• Oregano
• Red pepper flakes
• Salt

Directions:

1. Preheat oven to 450 F.
2. Toss vegetables with oil, salt and dried herbs on a parchment lined baking sheet.
3. Roast 20-25 minutes, turning halfway through. Make sure potatoes are fork-tender. Then, set broil to high and broil one minute to intensify roasting flavors and sugars.
4. Place all cooked vegetable in a pot with the water or broth. Add less liquid if you like it chunky. Bring to a boil. Then purée with blender or immersion blender. Add pinch of salt or sugar if bitter.
5. Enjoy with grilled cheese, avocado, or just some nice thick buttered toast.

before roasting

after roasting

don't forget to dip!

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A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Apr 3, 2020 at 12:20pm PDT