Roasted Fresh Tomato & Garlic Soup & 3 Cheese Grilled Cheese #MeatlessMonday

Roasted Fresh Tomato & Garlic Soup & 3 Cheese Grilled Cheese #MeatlessMondayIt has been a while since I’ve posted, and a LONG time since I’ve posted a Meatless Monday recipe. It’s been a crazy busy last month, and this past week DD2 decided to start using the potty – so I needed to be paying a LOT of attention to her and her body movements so we didn’t end up with pee all over the house, which resulted in me not spending hours staring at my computer screen!

Anyhow. Like I said, it’s been a busy month. The week before we went camping at The Pinery, I thought it’d be a great idea to buy a big basket of farm-fresh tomatoes from the market. It was a great idea – we used  one of them, and it was so sweet and juicy and perfectly ripe. Yum. And then we went camping. And I left my tomatoes in the fridge at home, hoping they wouldn’t go rancid before we got home.

They didn’t, but the week we got home from camping was cah-razy. Three new babysitting kids, SO MUCH LAUNDRY, camping gear to put away, weather to enjoy… the tomatoes just sat. For another two weeks. Last Monday, I baked a fresh loaf of bread, and I thought, “I would love to make grilled cheese sandwiches for supper.” But that sort of thing doesn’t fly in our house… I feel guilty for not serving a ‘real’ meal, and my husband does not consider grilled cheese a ‘real’ meal. {I know, right?} 
Roasted Tomato Soup KitchenAid #ProducePreserverEnter Tomatoes, stage left. Ok, at this point, these tomatoes, which were perfectly ripe when they went in my fridge, had been neglected for over three weeks. I took the basket out, expecting to find that they had gone moldy rotten, and not one tomato was bad. Score! I’m convinced that I owe it all to the funky new gadget in my veggie drawer – the KitchenAid Produce Preserver. This thing apparently absorbs ethylene gas, which is produced by fruits & veggies when they ripen and cause other fruits & veg to ripen faster. Anyhow. After three weeks, my ripe tomatoes were still perfectly ripe. So I roasted them in olive oil with fresh garlic and made an incredibly tasty Roasted Fresh Tomato & Garlic Soup. And served grilled cheese on the side. #nomnom Perfect meal for a blustery fall day.
Roasted Fresh Tomato & Garlic Soup #MeatlessMonday

Roasted Fresh Tomato & Garlic Soup
Serves 4
An easy fresh soup for a cool fall day; pairs well with grilled cheese.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Ingredients
  1. 8 large ripe tomatoes
  2. 2 heads of garlic, peeled
  3. 3 Tbsp Olive Oil
  4. 2 cups of veggie stock
  5. 1/4 tsp thyme
  6. 1/4 tsp oregano
  7. 1/2 tsp pepper
  8. 1 tsp dried basil
  9. 1 Tbsp sugar
  10. 2 tsp sea salt
Instructions
  1. Preheat oven to 375.
  2. Bring a large pot of water to boil on the stove and prepare a large bowl of ice water on the counter.
  3. Place tomatoes into the boiling water, 2 at a time, for 90 seconds, or until skin starts to break. Scoop out the tomatoes with a slotted spoon and place directly into the ice water. Repeat with remaining tomatoes.
  4. Peel skin off of cooled tomatoes & slice out the cores. Cut in thick slices and place in an 8 1/2 x 11 baking pan. Top with peeled cloves of 2 heads of garlic and drizzle with olive oil. Roast in oven for 20 minutes, or until slightly charred & fragrant.
  5. In a medium pot, bring stock to a boil and add the roasted tomatoes & garlic. Add spices & sugar, simmer on medium for 10 minutes.
  6. Remove from heat, blend (I used an immersion blender, you can use a food processor or regular blender), and return to a medium simmer for 20 minutes to thicken a bit.
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3 Cheese Grilled Cheese Sandwiches
A step up from Kraft Single Grilled Cheese, but not too fancy for comfort food on a cold rainy day!
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Ingredients
  1. 1 onion
  2. 2 Tbsp butter
  3. Fresh bread
  4. Cream Cheese (regular or herb/spiced)
  5. Shaved Parmesan Cheese
  6. Old Cheddar Cheese
  7. Mayonnaise or garlic aioli
Instructions
  1. Melt butter over medium heat in a heavy pan. Slice onion thinly & saute until they start to brown.
  2. While the onions are cooking down, 'butter' one side of each slice of bread with Mayo.
  3. On the unbuttered side, spread cream cheese & layer with cheddar. Add some of the cooked onions & cover with Parmesan cheese, top with another mayo-buttered bread.
  4. Fry on med-low until bread is golden, flip & repeat.
  5. Cut diagonally (because grilled cheese MUST be eaten in triangles!) and serve hot!
You Pinspire Me https://youpinspireme.ca/
disclosure: KitchenAid provided me with a Produce Preserver to try out and review. I am not getting monetary compensation from talking about it. PS. There will be a giveaway for one of these awesome products at the end of the month, keep your eyes out!

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Jenn vanOosten

I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.

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