Grilled Cheese with Tomato Basil Soup

 If life deals you lemons, make lemonade, if it deals you tomatoes, make Bloody Marys.

Anonymous

Rainy weather and the lack of sun hinder the ripening of my tomatoes. Fortunately, I have plenty of basil to use in a variety of tomato recipes.   

I did not try Bloody Marys, as suggested by the quote above, but decided that Roasted Tomatoes and Basil Soup was the perfect way to use up the produce I had picked. I added a grilled cheese panini, the perfect accompaniment for the tomato soup. It's a quintessential recipe combo.  

Note: Adapting Ina Garten's roasted tomato soup recipe was a brave move, so I'd like to offer my mea culpa to her.

Roasted Tomato Basil Soup-Summer in a Bowl
Ingredients:

• 6 large ripe tomatoes cut in half
• 1/4 cup + 2 tbsp. olive oil
• 2 cups chopped sweet onions
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 1 (28 oz.) can of whole plum tomatoes with juice or San Marzano Tomatoes
• 1-14 oz. can garlic, basil, and oregano crushed tomatoes
• 3 cups fresh basil leaves, packed and torn
• 1 teaspoon thyme or oregano
• 2 cups chicken stock, low-sodium
• 1/4 cup cream
• Salt and pepper to taste

Directions:

• Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and set aside.
• Gently toss the tomatoes with 1/4 cup olive oil and place them on the prepared baking sheet. Sprinkle with salt and pepper to taste, and roast for 45 minutes.
• Heat olive oil and butter over medium heat in a large Dutch oven. Add the onions, red pepper flakes, and a pinch of salt. Sauté until the onions are translucent and start to brown for about 10 minutes. In the last 3 minutes of sautéing, add minced garlic.
• Add the 2 cans of canned tomatoes, basil, thyme, oregano, roasted tomatoes, juices, and chicken stock. Season with salt and pepper to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
• Puree in a blender in two batches. Return the soup to the pot and add 1/4 cup cream, stirring until mixed.
• Serve with croutons and/or Parmesan cheese and a toasted cheese sandwich.