Taste: Annotated Recipe: Grilled Cheese and Tomato Soup

Plate restaurant warms winter patrons with this classic, easy-to-prep combo

Roasted Tomato Soup
Serves 4

1 32 oz. can whole peeled plum tomatoes
1 Tbsp. granulated sugar
1 Tbsp. olive oil
½ Spanish onion, diced
3 cloves garlic, peeled  and smashed
½ c. heavy cream
¼ c. fresh basil, chopped
¼ c. unsalted butter, cubed and kept cold

Preheat broiler to high. Thoroughly drain tomatoes, reserving juice. Spread tomatoes on a sheet pan, sprinkle with sugar to aid caramelization, and place in broiler on middle rack. Turn tomatoes every 5 minutes for about 30 minutes or until nicely browned. Meanwhile, in a large pot, lightly brown the onion in the olive oil over medium-high heat for about 5 minutes. Add the garlic and cook for 2 more minutes. Add the reserved tomato juice and whole roasted tomatoes. Bring to a simmer, reduce heat to low, and cook for 30 minutes uncovered, stirring occasionally. Add heavy cream and basil and cook for 8 more minutes. Remove from heat, add cold butter, and blend with an immersion blender. Season with salt and pepper to taste.

Mini Grilled Cheese
    
1 package Rubschlager cocktail rye bread
Sharp cheddar cheese
Unsalted butter, softened

Slice cheddar to just under size of bread slices. Spread butter on one side each of two slices of bread. Make a sandwich, leaving the butter on the outside. Cook over medium-high heat in a nonstick pan until bread is golden-brown and cheese has melted, about 1 to 2 minutes per side. Serve ­immediately.