Winter is quickly approaching and that means it is soup season.
What better way to kick off fall and beat those early winter chills than whipping up a deliciously easy to make staple. Using gorgeous heirloom tomatoes, fresh baked sourdough bread and a handful of tasty cheeses. You have a true American classic, let’s face it, who doesn’t love an ooey gooey, crispy grilled cheese dipped in a silky smooth roasted heirloom tomato soup?
Lets get started
Start by grabbing a couple pounds of fresh heirloom tomatoes. Look for tomatoes without any bruising that have a bright color and feel firm to the touch. Next, get one large white onion and 6-8 cloves of garlic. Once you have gathered up your veg, it’s time to prep, grab your favorite chef’s knife — I’ve always repped my trusty Global — and slice the tomatoes and onion in large chunks.
Place your chopped up tomatoes, onions and garlic cloves of a sheet tray lined with parchment paper. Next, drizzle one to two tablespoons of Olive Oil over the veggies, then sprinkle with two tablespoons of our Savory Seekers Seasoning Salt. Toss your sheet tray full of veg in a preheated 400° oven and roast until the tomatoes start to wilt and the garlic and onions start to brown on the edges.
As soon as your veg are ready, remove them from the oven and drop them into a large stock pot. We absolutely love our twelve quart All-Clad for this job, it’s also great for making large vats of chicken or beef stock.
Add in a couple bay leaves, one quart of water and one quart of either chicken or vegetable stock. We love using this incredible Mushroom Powder to make our veggie broth.
With the water added, bring the whole thing up to a boil then reduce to a simmer and cook 15-20 minutes to let all the flavors merry.
After simmering, your veggies should be nice and soft, separate your veg from the broth using a strainer. At this point grab yourself a blender, we have had great luck with the Ninja series, and drop in the cooked veggies along with enough broth to help with the blending process.
You might want to do this in small batches to make things a little easier — everything may not fit in there all at once.
Once all of your veggies have been blended, add your beautiful puree back into the leftover broth. Return your pot back to the heat, bring to a simmer and season with salt and black pepper to taste.
With your soup is heating back up, this is a great time to make your grilled cheese.
Grab yourself a loaf of sourdough and cut off four slices. We have a delicious sourdough recipe just click here.
Grate up some of your favorite cheeses; for this meal we used sharp cheddar, mozzarella, parmesan and a little smoked gouda. Up next, let’s build some ooey gooey sandwich goodness. Slap a couple pieces of sourdough on a plate, divide the cheese in half and split it between the two pieces of bread then top with the last two pieces of bread.
Here is where we deviate for tradition —
Normally most people use butter when making grilled cheese sandwiches but we have found a much tastier ( and less heavy ) option. Kewpie Mayo, yes you heard that right, mayonnaise, but not just any mayo. Kewpie is a delicious Japanese mayo that can be found in the asian section of most supermarkets or you can pick it up by clicking this here.
Spread an even layer of Kewpie on the outside side of both pieces of your grilled cheese then place in a warm pan on medium heat. Cook two to three minutes on each side or until the outside of your grilled cheese sandwiches are golden brown.
Remove your sandwiches from the pan and place on a cutting board to cool.
Grab yourself a bowl and spoon in a few ladles of your tomato soup. If you like, you can add a little fried garlic or basil oil on top. Then cut your grilled cheese and toss them on a little plate.
Now for the exciting part, eating!
All you need to do now is enjoy this deliciously dip-able delight.
Tips and thoughts.
For an extra smooth soup you can pass you soup through a strainer to remove the little pieces of skin.
You can also try adding a bunch of tasty garnishes, like fried garlic, basil oil, Parmesan cheese, or croutons. We even like adding a little of our homemade daikon kimchi — recipe coming soon!
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Heirloom Tomato Soup with Sourdough Grilled Cheese
Roasted Heirloom Tomato Soup with Sourdough Grilled Cheese
Heirloom Tomato Soup
- 2 Lb Heirloom Tomatoes
- 1 large White Onion
- 8 Cloves Garlic
- 2 Tbl Olive Oil
- 2 Tbl Savory Seekers Seasoning Salt
- 1 tsp Basil Oil
Sourdough Grilled Cheese
- 4 Slices Sourdough Bread
- 2 oz Parmesan
- 2 oz Gouda
- 2 oz Mozzarella
- 4 oz Sharp Cheddar
- 1 Tbl Fried Garlic
- 1 tsp Savory Seekers Seasoning Salt
- 2 Tbl Kewpie Mayo
Start by grabbing a couple pounds of fresh heirloom tomatoes. Look for tomatoes without any bruising that have a bright color and a feel firm to the touch. Next get one large white onion and 6-8 cloves of garlic. once you have gathered up your veg its time to prep, grab your favorite chefs knife, like my trusty Global and slice the tomatoes and onion in large chunks.
Place your chopped up tomatoes, onions and garlic cloves of a sheet tray lined with parchment paper. Next drizzle One to two tablespoons of Olive Oil over the veggies then sprinkle with two tables spoons of our Savory Seekers Seasoning Salt. Toss your sheet tray full of veg in a preheated 400° oven and roast until the tomatoes start to wilt and the garlic and onions start to brown on the edges.
As soon as your veg are ready, remove them from the oven and drop them into a large stock pot. We love our twelve quart all clad for this job, it's also great for making large vats of chicken or beef stock.
Add in a couple bay leaves, one quart of water and one quart of either chicken or vegetable stock. We love using this incredible Mushroom Powder to make our veggie broth.
With the water added, bring the whole thing up to a boil then reduce to a simmer and cook 15-20 minutes to let all the flavors merry.
After simmering your veggies should be nice and soft, separate your veg from the broth using a strainer. At this point grab yourself a blender, we have had great luck with the Ninja series, and drop in the cooked veggies along with enough broth to help with the blending process. You might want to do this in small batched to make things a little easier.
Once all of your veggies have been blended add your puree back into the left over broth. Return your pot back to the heat, bring to a simmer and season with salt and black pepper.
With your soup is heating back up this is a great time to make your grilled cheese.Grab yourself a loaf of sourdough and cut off four slices.
Grate up some of your favorite cheeses, for this meal we used, sharp cheddar, mozzarella, parmesan and a little smoked gouda. Up next, let's build some sandwiches. Slap a couple pieces of sourdough on a plate divide the cheese in half and split it between the two pieces of bread then top with the last two pieces of bread.
Normally most people use butter when making grilled cheese sandwiches but we have found a much tastier option. Kewpie Mayo, yes you heard that right, mayonnaise, but not just any mayo. Kewpie is a delicious Japanese mayo that can be found in the asian section of most supermarkets or you can click on the link on this page.
Spread an even layer of Kewpie on both outside pieces of your grilled cheese then place in a warm pan on medium heat. Cook two to three minutes on each side or until your grilled cheese are golden brown.Remove your sandwiches from the pan and place on a cutting board to cool.
Grab yourself a bowl and spoon in a few ladles of your tomato soup. If you like you can add a little fried garlic or basil oil on top. Then cut your grilled cheese and toss them on a little plate.
Now for the exciting part, eating!
All you need to do now is enjoy this deliciously dip-able delight.
