Honey Roasted Tomato Soup with Classic Grilled Cheese


What could be cozier at the end of a crisp fall day than a nice bowl of tomato soup paired with a tasty grilled cheese. With this dish we combine plump, juicy tomatoes, fresh basil and of course, honey, to create the perfect meal to warm you up.
Don't forget to let us know your thoughts by tagging us (@kinghavenfarms) and Haley (@o_4forksake) on Instagram or leaving a comment below. Enjoy!

First up: you need these things for this recipe – so go to your fridge/pantry and grab:

2 lbs tomatoes (Roma or beefsteak), olive oil, butter, 1 yellow onion, head of fresh garlic, fresh basil, Kinghaven Farms Premium Raw Honey, chicken stock, heavy cream, dried oregano, chili flakes, your Vitamix or blender, 2 whole wheat bread slices, aged cheddar cheese, mayonnaise

 

Honey Roasted Tomato Soup


Preheat your oven to 375 degrees F

Cover a baking sheet with tin foil and place all of your tomatoes, halved on greased baking sheet

Drizzle the tomatoes, cut side facing up, with olive oil and 2 tbsp Kinghaven Farms Premium Raw Honey

Also, dust with a few shakes of chili flakes, salt and pepper.

Roast 45 minutes

While your tomatoes are roasting, in a pot melt 2 tbsp butter

Add 1 small yellow onion, chopped

Once the onion has softened, stir in tbsp dried oregano and 4 cloves of garlic, minced

Once soft and fragrant, pour in 1 cup chicken stock and stir

Add your roasted tomatoes right from the oven then pour entire mixture into your Vitamix or blender along with 2 cups of shredded fresh basil

Blend on high for 30 seconds

Pour soup back into original soup pot, adjust heat to lowest setting, and stir in 2/3 cup heavy cream as well as season with salt and pepper

Next, start the grill cheese...

While your soup is simmering, heat a tsp butter in a small non stick skillet over med high heat

Cover one side of each piece of bread with mayonnaise (the mayo side goes down in pan) and slice a few thick pieces of aged cheddar

Using a spatula, press your cheese sandwich down in the pan, flipping over once the bottom side is nicely browned and cheese melting. Repeat with new side

Kinghaven Farms: cooking with honey

Haley Do’s

  • A nice idea is to cut your grilled cheese into quarters and use as garnish
  • Reserve some fresh basil to also use as a garnish, along with balsamic reduction for a nice presentation
  • Go heavy on the chili flakes for a spicier, heartier soup
  • Swap out chicken stock for vegetable stock to make vegetarian friendly

Haley Don’ts

  • Don’t panic if this soup doesn’t look bright red like the generic Campbell’s stuff…the green basil will turn it more an orangey-brown…this is a good thing….it’s the colour of flavour!
  • Don’t start making grilled cheese until soup is ready – this only takes 2 minutes
Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
 Follow Haley today @o_4forksake 

 


Leave a comment


Please note, comments must be approved before they are published