Roasted Tomato Soup with Ve-du-ya Grilled Cheese

Warm and toasty, perfect for this Autumn!

Ingredients

250g Shallots - peeled and cut in half

750g Tomatoes - cut in half

1 Bulb Garlic 

Olive Oil

Dried Mixed Herbs

1 Bunch Basil - leaves removed from stalk (reserve a few for garnish)

1 Wedge G.O.A.T - cut into small chunks

Vegetable Stock

Nutritional Yeast

Loaf of bread - thickly sliced

Bluffalo - sliced

Ve-du-ya

Rosemary Butter

Balsamic Vinegar Glaze

METHOD

Preheat your oven to 180°C.

Add the shallots and tomatoes to a roasting tray (use two to ensure they’re not too crowded).

Drizzle liberally with olive oil and season with salt, pepper and mixed herbs. Mix well so everything is coated evenly. 

Add your whole garlic bulb to the centre of the tray. 

Roast in the oven for roughly 50 mins, till lightly charred and jammy. 

Whilst the vegetables are roasting you can prepare the sandwiches. Spread the outside of each slice liberally with Rosemary Butter.

On the inside of each sandwich, lay Bluffalo slices on one side and spread a heaped teaspoon of Ve-du-ya on the other. 

Preheat a large frying pan on a medium heat, then add your sandwiches. Cover with a lid and flip them every few minutes, if the pan becomes too dry add a little olive oil. Once both sides have a deep brown colour remove the pan from the heat and leave covered. 

Remove your roasted vegetables from the oven and set aside the garlic bulb. 

In a large saucepan, add your roasted veg and add vegetable stock till all the vegetables are covered. Add the basil leaves, G.O.A.T and a generous sprinkling of nutritional yeast.

Once the garlic has cooled slightly, peel the skin away and add the roasted cloves to the pot. 

Using an immersion blender, blend all the ingredients in the saucepan to achieve a smooth soup consistency. If the texture is too thick you can add a little water or stock to thin out the mixture. 

Taste the soup and add seasonings to taste.

Serve up your soup in some deep bowl and garnish with some olive oil, balsamic vinegar glaze, salt and pepper and basil leaves. Cut your sandwiches in half and serve on the side. 

Buon Appetito!