Sunday Soup Series | Part 4 🍂🍲 Imagine a crisp fall Sunday, your favorite sweater on, the kitchen filled with the smell of roasted tomatoes and garlic; with a pot of tomato basil soup slowly simmering on the stove 🍂⬇️ Ingredients: (3-4 servings) 🍅 Tomato Basil soup - 2 lbs Roma tomatoes, halved (907 g) - 1 small yellow onion, quartered (150g) - 1 whole garlic head, top sliced off (50g) - 1 (14 oz) can crushed tomatoes (396g) - 3 tbsp olive oil, divided (45ml) - 1 tbsp unsalted butter (14g) - 2 tbsp tomato paste (33g) - 1 1/2 cups veggie or chicken broth (360ml) - 1 tsp chicken bouillon powder (4g) - 1 tsp granulated sugar (4g) - 1 tsp salt (6g) - 1/2 tsp black pepper (1g) - 1/2 tsp dried oregano (1g) - 1/2 tsp dried thyme (0.5g) - 1/4 tsp red pepper flakes (0.5g), optional - 1/2 cup heavy cream (120ml) - 1/4 cup fresh basil leaves, chopped and packed (10g) - 2 tbsp Parmesan cheese, finely grated (10g) 🧀 Crispy Grilled Cheese - 4 slices sourdough bread - 2 tbsp unsalted butter, softened (28g) - 1 tbsp mayonnaise (15g) - 1/2 tsp garlic powder (1.5g) - 2 tbsp Parmesan cheese, finely grated (10g) - 1 cup sharp cheddar cheese, shredded (113g) - 4 slices mozzarella or provolone cheese (112g) Instructions Tomato Basil Soup: 1. Preheat oven to 425°F (220°C). 2. Add the halved Roma tomatoes, onion and garlic head to a baking sheet. Drizzle with 2 tbsp olive oil (30ml) and season with a little salt and pepper. 3. Roast for 35–40 minutes until the tomatoes are caramelized, the onions are soft and the garlic is golden and sweet. 4. Squeeze the roasted garlic cloves from their skins. 5. Heat a large pot over medium heat. Add the remaining 1 tbsp olive oil (15ml) and butter. 6. Add the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens slightly and becomes more flavorful. 7. Add the roasted tomatoes, roasted onion, roasted garlic and all the juices from the baking sheet into the pot. 8. Add the can of crushed tomatoes, broth, sugar, chicken bouillon powder and the remaining seasonings listed above. Bring to a simmer and cook uncovered for 15 minutes. (The crushed tomatoes help create a richer, more consistent tomato flavor and a silky texture, especially since fresh tomatoes can vary in sweetness and juiciness). 9. Turn off the heat and let the soup cool for 5–10 minutes. Using an immersion blender directly in the pot, blend the soup until smooth and creamy. 10. Return to low heat. Stir in the heavy cream, fresh basil and Parmesan cheese. Simmer for 2–3 minutes, just until warmed through. Crispy Grilled Cheese: 1. Mix the softened butter, mayonnaise, garlic powder and Parmesan cheese together until combined. 2. Spread the mixture evenly on the outside of each bread slice. 3. Add the shredded cheddar and provolone slices then another a sprinkle of cheddar on top. 4. Heat a skillet over medium-low heat. 5. Cook the grilled cheese for 4–5 minutes per side until deeply golden, crispy, and the cheese is melted. 6. Let the grilled cheese rest for 1 minute before slicing. I made an extra grilled cheese, cut it into cubes, and used it as “croutons” for the soup — It was honestly the best part! Top the soup with fresh basil, Parmesan, a drizzle of heavy cream and the grilled cheese croutons. Enjoy! ✨ #Augtober #Recipe #AutumnVibes #SoupSeason #TikTokCreatorSearchInsightsIncentive - @theperfectplate.x