Caprese Soup with Sourdough Grilled Cheese
As my loyal readers (hi mum and dad!) will know, sometimes I try to write up a witty wee paragraph or two about the recipe I’m posting, and sometimes I just throw in the towel on writer’s block and get straight to it. This is definitely a morning for the latter…
It’s caprese. In a soup. And it’s A-M-A-Z-I-N-G with a buttery grilled cheese sandwich. Definitely a recipe for the ‘make this again!’ folder – buon appetito!
CAPRESE SOUP WITH SOURDOUGH GRILLED CHEESE
1 kg fresh mixed tomatoes
1 large garlic bulb, cut in half width-wise
Extra-virgin olive oil
4 sundried tomatoes in oil
1 tbsp soft brown sugar
50 grams fresh basil leaves + extra to serve
1 1/2 tbsp red wine vinegar
1 (125 gram) ball fresh buffalo mozzarella
4 slices sourdough bread
Cheddar (or other preferred sandwich) cheese
1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the tomatoes and garlic on a large roasting tray, drizzle with 1 tablespoon olive oil and roast in the oven for 25 minutes, or until tomatoes have burst and garlic is soft. Remove tray from oven and set aside to cool slightly.
2. Squeeze the roasted garlic from its skin and place in a blender with the roasted tomatoes, sun dried tomatoes, sugar, basil, vinegar and 3 tablespoons olive oil. Blitz until smooth, run through a sieve (if desired, to remove tomato seeds), then transfer to a jug and set aside to cool to room temperature.
3. Spread butter on both sides of bread slices. Place one slice on a preheated griddle or grill pan, cover with cheese slices and grill until bread is of desired texture and consistency. Top with second bread slice, flip sandwich, and grill as desired. Repeat with remaining bread slices and cheese.
4. Transfer soup to serving bowls and top with shredded buffalo mozzarella and basil. Serve at room temperature or heated through with grilled sandwiches.