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Roasted Tomato Soup and Ultimate Grilled Cheese;

Roasted Tomato Soup

Makes about 3 quarts
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Ingredients Method

Ingredients
  

  • 5 pounds Roma tomatoes halved
  • 1 large yellow onion sliced
  • 4 large carrots peeled and sliced ½ inch thick
  • 2 heads garlic peeled
  • ¼ cup olive oil
  • 1½ teaspoons salt divided
  • 1½ teaspoons ground black pepper divided
  • 2 quarts chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon ground red pepper optional

Method
 

  1. Preheat oven to 450°. Line a roasting pan with aluminum foil.
  2. In a large bowl, combine tomatoes, onion, carrots, garlic, olive oil, 1 teaspoon salt, and 1 teaspoon black pepper, tossing gently to coat vegetables. Place in prepared pan; bake for 1 hour, stirring halfway through cooking time. Remove from oven; cool for 10 minutes.
  3. In the container of a blender, purée vegetables, in batches, until smooth.
  4. In a Dutch oven, combine vegetable purée, chicken broth, lemon juice, Worcestershire sauce, remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, and red pepper, if desired, whisking until smooth. Bring to a simmer over medium heat; cook for 10 minutes.