Tomato Soup With ‘Grilled Cheese’
This soup recipe works correctly with top-season tomatoes, obviously, nonetheless roasting offseason specimens can yield factual outcomes as correctly. The Gruyere crisps evoke the crunch and elephantine of a grilled cheese sandwich without the butter or bread. —Joe Yonan, The Washington PostThis recipe is tailored from “Bobby Flay Fit: 200 Recipes for a Healthy Standard of living” by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, 2017). This recipe used to be at first put printed within the Chicago Tribune.
- 2 pound vine-ripened tomatoes, hulled and halved if colossal
- 1 medium sweet onion, much like vidalia, coarsely chopped
- 2 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt, plus extra as main
- 1/2 teaspoon freshly floor murky pepper, or extra as main
- 1 cup dry white wine
- water
- 4 ounce gruyere cheese, finely grated
- 1/4 cup packed contemporary cilantro, flat-leaf parsley or basil leaves, plus extra, chopped, for garnish
- Preheat the oven to 300 F.
- On a rimmed baking sheet, toss together 2 kilos vine-ripened tomatoes (hulled and halved), 1 chopped medium sweet onion, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss except evenly coated. Roast on the center rack of the oven except the tomatoes and onion are at ease nonetheless no longer browned, about 1 hour. Elevate the oven temperature to 400 F.
- Transfer the mix to a medium saucepan. Add 1 cup dry white wine and cook dinner over medium-excessive heat except the liquid has reduced by half of, stirring most ceaselessly to forestall hot. Add ample water to barely quilt the tomatoes, and hotfoot in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Once the mix involves a boil, prick aid the heat to medium or medium-low so that the liquid is barely effervescent; cook dinner, stirring infrequently, except the flavors come together and the mix begins to thicken, about 20 minutes.
- Whereas the soup is cooking, construct the “grilled cheese” frichi: Wipe lovely the baking sheet you extinct for the tomatoes and onion, then line it with parchment paper or a silicone liner. Divide 4 ounces grated Gruyere cheese into 4 equal portions, and pile every on the sheet, leaving no longer decrease than 2 inches between them. Roast on the center rack except flat, evenly golden brown in all places and crisp on the sides, about 12 to 14 minutes. Let chilly on the baking sheet for five minutes, then use a metal spatula to fastidiously transfer them to a plate to chill entirely.
- Once the soup has thickened, hotfoot in 1/4 cup contemporary herbs (packed cilantro, flat-leaf parsley or basil leaves). Use an immersion (stick) blender to puree the soup except refined. Elevate the heat to medium; cook dinner the soup for five minutes extra. Fashion, and add extra salt and pepper as main.
- To help, divide the soup among 4 bowls, and top every allotment with a frichi and extra of the chopped herbs.
