Want the most comforting meal for Motzei Shabbos?

Roasted Tomato Soup with Triple Cheese Grilled Cheese

Ingredients

For the Soup:
3–4 medium tomatoes, quartered
1 medium onion, quartered
5 cloves garlic, peeled
1 jalapeño, seeds removed (optional, for heat)
1 Tbsp Pinch Three Seasons Blend
3 Tbsp Clos Mesorah olive oil, plus more for finishing
2 Tbsp Tuscanini sun-dried tomato pesto
1 cup vegetable stock (start with ¾ cup, add more if needed)
2 sprigs fresh oregano (or 1 tsp dried)
Sour cream, for garnish
Sliced scallions, for garnish

For the Grilled Cheese:
4 slices sourdough bread
4 slices American cheese
4 slices cheddar cheese
2 oz Gruyère cheese, sliced or shredded
1 stick salted butter, softened
---
Directions

Roast the Vegetables

1.⁠ ⁠Preheat oven to 375°F (190°C).
2.⁠ ⁠On a sheet pan, arrange tomatoes, onion, garlic, and jalapeño (if using).
3.⁠ ⁠Season generously with Pinch Three Seasons Blend and drizzle with Clos Mesorah olive oil.
4.⁠ ⁠Roast for 40–45 minutes, until vegetables are soft, caramelized, and lightly charred.

Blend the Soup

1.⁠ ⁠Transfer roasted vegetables to a blender (or pot with an immersion blender).
2.⁠ ⁠Deglaze the sheet pan with a splash of vegetable stock, scraping up the browned bits, and add this to the blender.
3.⁠ ⁠Add ¾ cup vegetable stock, sun-dried tomato pesto, oregano, and a drizzle of olive oil.
4.⁠ ⁠Blend until smooth, adding more stock if needed to reach desired consistency.
5.⁠ ⁠Taste and adjust seasoning.

Grilled Cheese

1.⁠ ⁠Butter one side of each slice of sourdough.
2.⁠ ⁠On the unbuttered side, layer: 1½ slices American cheese, 1 slice cheddar, and 1–2 oz Gruyère.
3.⁠ ⁠Close the sandwich with buttered sides facing out.
4.⁠ ⁠Place in a cold skillet, then turn heat to medium-low.
5.⁠ ⁠Cook 2–3 minutes per side, until bread is golden and cheese is melted through.

Serve
Ladle soup into bowls, top with a dollop of sour cream and a sprinkle of scallions.
Slice grilled cheese diagonally and serve alongside.
Dip, eat, and enjoy!