Ingredients: |
Ingredients: Tomato Basil Soup
1 (28oz) can whole peeled tomatoes, such as San Marzano or Pomi tomatoes
1 medium yellow onion, quartered
3 tablespoons salted butter
2 tablespoons fresh thyme leaves
Kosher Salt and freshly ground pepper
1 cup whole milk, plus more as needed
3 to 6 tablespoons Lemon Basil Pesto or store-bought pesto
Grilled Cheese
2 tablespoons salted butter, at room temperature
4 slices sourdough bread
4 ounces Brie cheese, sliced
Honey, for drizzling
1 tablespoon chopped fresh basil or thyme leaves, plus more for serving
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Directions: |
Directions:1. Preheat the oven to 425 F
2. Make the soup. In a large Dutch oven or oven-safe stockpot, combine the tomatoes, onion, butter, thyme and a pinch of salt and pepper. Roast until the onion is soft and fragrant, about 20 minutes. Let cool slightly.
3. Using a slotted spoon, transfer the roasted tomatoes and onion to a blender or food processor and add the milk. Blend until completely smooth, 1 to 2 minutes. Return the mixture to the Dutch oven and cook over medium heat to warm through, 2 to 3 minutes. Stir in 3 tablespoons of the pesto. Thin with more milk, if desired. Taste and add more pesto, salt and pepper as needed.
4. Meanwhile, make the grilled cheese. Use 1 tablespoon of the butter to coat one side of each bread slice. On the non-buttered side of 2 slices, place the Brie, honey and basil. Close up on the halves to make sandwiches.
5. Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Add the sandwiches, one at a time, and cook until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side.
6. Divide the soup among four bowls. Cut each grilled cheese in half and serve on the side. |
This recipe for Butter Roasted Tomato Soup with Honey'd Brie Grilled Cheese is from