“#WineandspicE: The Coziest Grilled Triple Cheese & Roasted Tomato Soup” is a video from Moishe Mayer, published on November 16, 2025 and available to watch on VideoVinkel. The total runtime is 20:41. It has been viewed 1,637 times so far. Press play above to stream the full video right here, or open the original on YouTube.
Video details
Description
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
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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!
“#WineandspicE: The Coziest Grilled Triple Cheese & Roasted Tomato Soup” was uploaded by Moishe Mayer on November 16, 2025. You can browse more uploads from Moishe Mayer on VideoVinkel.
How long is this video?
The total runtime is 20:41.
How popular is it?
As of the latest sync, this video has been viewed 1,637 times and liked 48 times.
Where can I watch it?
You can stream this video right here on VideoVinkel — just press play at the top of this page. The original is also available on YouTube.
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