Lately it’s been kind of rainy in Joburg and the perfect thing for a stormy evening is roasted tomato soup and a grill cheese sandwich and this is both of those things in one. When I was growing up I would always ask my mom for “American” food for dinner because it was a novelty at our house. She didn’t relent very often but one thing she would let us have was grilled cheese sandwiches and tomato soup (of course her sandwiches had onions, cilantro and green chilis). Here is a recipe that will fill you and your boo up on a cold (or just rainy if you live in Jozi) February night! (Adapted from SK.)
1 kilo of tomatoes (your favorite kind)
A few cloves of garlic
Dry chili peppers to taste
3 cups of vegetable stock
Your choice of fresh herbs (basil, thyme, oregano, etc….)
For the top
10 small slices of french bread or enough to cover the soup
1 cup of cheddar or your preference of cheese (no one said this was healthy)
Half of a small white onion, shredded and divided into two equal parts
Preheat the oven to 200 degrees celsius. Cut the tomatoes in half, drizzle with a bit of olive oil and roast them, cut side up on tin foil lined baking pan. for 45min/hour until pretty shrivel-ly (that is a professional term). Then, put the tomatoes and their juices, garlic, chili peppers, stock and herbs in a pot. Using an immersion blender, blend all the ingredients until you’ve achieved the consistency you like. Let it simmer for 25 minutes. While it’s simmering, turn the oven to broil.
When soup has finished ladle into oven proof bowls, add shredded onion and float bread on top of each. Cover bread with cheese and place on a tin-foil covered baking pan for 10 minutes or until cheese is bubbling and browned. Garnish with an herb. Enjoy!