Spicy Veggie Tomato Soup with Scallion Chili Grilled Cheese
This Spicy Veggie Tomato Soup with Scallion Chili Grilled Cheese is the ultimate comfort food meal. It's cozy, delicious and packed with veggies.
Equipment
- Veggie Wash
- 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 scallions sliced, plus more for garnish
- 1 4-ounce can diced green chiles drained
- Coarse black pepper
- 1/4 cup unsalted butter softened
Instructions
- Spray the vegetables liberally with Veggie Wash and allow to sit for a few minutes. Give them a good rub and then rinse off thoroughly. Allow to dry and then chop as directed.
- Transfer the chopped vegetables 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!