1.13.2012 Scott's tomato soup & grilled cheese

Scott used a tomato soup recipe from Tyler Florence (I think)...and we added a little pesto.  Grilled cheese with cheddar, a schmear of pesto on Pep farm sourdough grilled on GF...defreakinlicous!

Ingredients: (1/2 the recipe)

• 1 pounds fresh tomatoes (or 1 large can tomatoes)
• 3 cloves garlic, peeled
• 1 small yellow onions, sliced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1/2 quart chicken stock
• 1 bay leaf
• 2 tablespoons butter
• 1 icecube size chunk pesto
• 1/3 cup heavy cream

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Add pesto and puree in blender. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Add a dash of Frank's Hot Sauce for a kick and serve with a killer grilled cheese.