Ingredients

The following ingredients have 8 Servings
  • 1½ kg (3lbs) Tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 red onions (finely chopped)
  • 2 garlic cloves (finely chopped)
  • ½ cup fresh basil
  • 2 tsp tomato paste
  • 8 cups vegetable / chicken stock
  • ½ cup cream
  • salt & black pepper to taste
  • fresh basil (to serve)
  • 2 slices bread per person
  • 2 cups grated mozzarella
  • 2 cups grated mature cheddar
  • butter

Instruction

  • Preheat the oven to 200°C/390°F.
  • Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic vinegar, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
  • In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
  • Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
  • Lower the heat and cover the pot. Allow to simmer for 10 minutes.
  • Remove the pot from the heat and blend the soup.
  • Add the cream and season to taste.
  • To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.
  • Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
  • Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese sandwiches.