Spicy Veggie Tomato Soup with Scallion Chili Grilled Cheese
This Spicy Veggie Tomato Soup with Scallion Chili Grilled Cheese is the perfect comfort food meal to make when you want something cozy and delicious. The soup is packed with vegetables, which could be a great way to trick picky eaters. The grilled cheese has a bit of a kick to it, but works well with all of the cheese. Add this to your winter menu because I promise you’ll want to make this again and again. I love that you can really switch up the grilled cheese flavor to whatever you have on hand.
This Spicy Veggie Tomato Soup with Scallion Chili Grilled Cheese can easily be frozen for later. Just allow the soup to cool off completely and then transfer it to individual portion-sized freezer containers and freeze for up to 3 months. Then when ready to eat, just thaw in the fridge the night before and warm up on the stove. If it’s too thick add a splash more vegetable broth or half and half to thin it out.
Spicy Veggie Tomato Soup with Scallion Chili Grilled Cheese
Equipment
- Baking sheet
- Dutch oven
- Immersion blender
- Pan
Ingredients
Soup:
- 1 pound vine-ripe tomatoes halved
- 2 medium red bell peppers seeded and chopped
- 2 small carrots chopped
- 1 small parsnip chopped
- 2 medium ribs of celery chopped
- 1 medium onion peeled and chopped
- 4 garlic cloves smashed
- 3 tablespoons olive oil plus more for garnish
- Kosher salt and coarse black pepper
- 2 teaspoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 tablespoon Calabrian chili paste optional
- 4 cups vegetable broth or stock
- 1/2 cup half and half
Grilled Cheese:
- 12 slices sourdough bread
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded white Cheddar cheese
- 4 ounces diced green chiles drained
- Coarse black pepper
- 1/4 cup unsalted butter softened
Instructions
- Chop all the vegetables into large chunks and transfer to a large baking sheet, drizzle with olive oil and season liberally with salt and black pepper and fresh thyme. Roast in a preheated 425°F oven until browned and tender, about 40 minutes.
- Carefully remove the vegetables from the oven and add to a large pot. Stir in the tomato paste and Calabrian chili paste if using. Add the vegetable broth and bring to a simmer. Remove the pot from the heat and then blend the soup until smooth either in a blender or with an immersion blender. Return to low heat and stir in the half and half.
- To make the grilled cheese, lay out all the bread slices on a work surface and sprinkle half with some of both cheeses. Top with scallions and chiles and then sprinkle on the remaining cheese. Place the top bread slice and then spread with softened butter. Cook, a few at a time, in a hot griddle or pan until golden brown and melted. Transfer to a cutting board cut in half and serve with the soup.
- To finish the soup, serve in bowls. Drizzle with olive oil and garnish with black pepper and scallions. Enjoy!
