Creamy Garlic-Oil Tomato Soup with Grilled Cheese

Ingredients

• 2 medium cloves garlic, unpeeled
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 teaspoons unsalted butter
• 1 tablespoon tomato paste
• 28 oz can whole peeled San Marzano tomatoes, including juices
• 1 cup chicken stock, low-sodium
• 1/2 cup heavy cream
• 8 slices sourdough bread
• 8 slices aged Gruyère cheese
• 1 tablespoon fresh basil leaves, chiffonaded

Method

1. 1Preheat oven to 400°F (200°C), place whole garlic cloves on foil with 1 teaspoon oil, wrap tightly, and roast for 25 minutes until soft; squeeze the pulp from the skins into a small bowl.
2. 2In a large Dutch oven, heat remaining oil over medium heat and sauté diced onion until translucent and lightly caramelized, about 8 minutes.
3. 3Add the roasted garlic pulp and tomato paste to the onions, stirring constantly for 1 minute to cook out the raw bite and deepen the color.
4. 4Pour in the canned tomatoes with their juices and chicken stock, bringing the mixture to a gentle simmer before reducing heat and cooking uncovered for 20 minutes to concentrate flavors.
5. 5Remove the pot from heat, blend the soup in batches using an immersion blender until completely silky smooth, then stir in the heavy cream.
6. 6Dip one side of each sourdough slice in melted butter and layer cheese between pairs of bread slices, buttering the outer sides.
7. 7Cook the sandwiches in a cast-iron skillet over medium-low heat until the bottom is dark golden brown and crisp, then flip and cook the second side for the same finish.
8. 8Ladle the hot creamed tomato soup into bowls, garnish with fresh basil, and serve immediately with the sliced grilled cheese on the side.

Nutrition per serving