Herb Grilled Cheese & Tomato Soup
Ingredients
Serves 1- 475 ml Cherry tomatoes
- 2 heads Garlic
- 1 Onion
- 1 Red bell pepper
- 1 tsp Chilli flakes
- 120 ml Water
- 175 ml Coconut milk
- 60 ml Parmigiano reggiano
- Salt
- Pepper
- 3 tbsp Olive oil
- 2 slices Bread sourdough
- 2 slices Gouda cheese
- 80 ml Shredded mozzarella
- Butter
- 1 tsp Fresh parsley chopped
Method
- Step 1
In a baking dish, place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, and 2 tbsp of olive oil, then mix.
- Step 2
Bake at 400F for 45-50 minutes or until vegetables are softened.
- Step 3
Transfer the vegetables into a blender.
- Step 4
Once smooth, transfer the mixture onto a medium-sized saucepan.
- Step 5
Place the saucepan over high-medium heat, add water and coconut milk, and mix.
- Step 6
Cook for a few minutes and then add parmigiano reggiano.
- Step 7
Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit, stirring often.
- Step 8
Using a butter knife, spread butter over the outer side of the bread slices.
- Step 9
Place the bread slices on a pan over medium heat and add the gouda cheese and shredded mozzarella.
- Step 10
Gently place one slice over the other and toast until the bottom bread slice becomes golden brown.
- Step 11
Flip over and toast the other side.
- Step 12
Once ready, mix 1 tbsp of olive oil with parsley and spread over the top of the sandwich.
- Step 13
Serve warm with the tomato soup.