A few months ago, I posted the picture below to Instagram and so many people were asking for the recipe, I knew I had to blog about it. I'm not the biggest fan of soup, honestly, especially in the summer. But the day I made this soup, I had a cold and it was rainy and gross out and I had some cherry tomatoes I needed to use ASAP. And I ended up making a delicious soup that was pretty easy and very tasty!
Since I had the time and the tomatoes I needed to use, I roasted my tomatoes before making the soup. If you don't have the time or the tomatoes, you can definitely used a can of crushed tomatoes. If you're doing it the long way like I did, take a carton of cherry tomatoes and dump it into a baking dish with 1-2 tbsp olive oil (just enough to coat the tomatoes), salt, and a clove or two of peeled garlic. The garlic is going to flavor the oil and the tomatoes. Roast these at 400° for 20 minutes. You want to hear the oil sizzling and the tomatoes should be bursting. Leave your oven on!
Meanwhile, cook a slice or two of bacon either in a pan on the stove or on a sheet tray right alongside the tomatoes in the oven. The bacon should only take about 8 minutes to cook in the oven - keep an eye on it! Drain on a plate with paper towels after they are out of the oven.
When the tomatoes have finished in the oven, put them and the garlic into a pot, along with 1/2 cup of low-sodium chicken broth and 1 tbsp of salt and bring to a boil. Cook on high for 5 minutes, then reduce to a simmer. Add 1/2 cup heavy cream and cook on low heat until the liquid begins to thicken, another 5 minutes, then shut off the stove. At this point, TASTE the soup. There's a good chance it will need salt. Add basil if you like, too!
While the soup cools a little and thickens some more, make the grilled cheese!
Take two slices of bread, spread the "inside" with mayonnaise on both slices. Lay a slice of provolone cheese on one slice of bread, and a slice of cheddar cheese on the other slice of bread. Tear your bacon in half and lay on one of the slices, then close the sandwich. Smear softened butter on the outside of the sandwich and sprinkle with Parmesan cheese (both sides). Heat up a small oven-safe skillet so it's warm but not smoking hot. Place the sandwich in the warm pan, then put the pan into the oven for 6-7 minutes.
While the sandwich is cooking, carefully pour the soup into a blender. If the soup fills more than half of the blender, do this in batches. The soup is still hot and I don't want you to burn yourself! Puree the soup until everything is smooth and combined.
Pour the soup into a bowl, take the grilled cheese out of the oven, and have an awesome lunch! The soup is creamy but not too thick, which is the texture I prefer. If you want your soup creamier, add more cream! And this grilled cheese, oh man. The Parmesan on the outside gives it a crunchy bite and the cheese is gooey and the bacon gives you that salty meaty kick.
Make this the next time you need a little comfort in your life. Here's the recipe!
Food that maximizes flavor and minimizes effort and time.