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
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
- 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
- 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.
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