Chef Gail Hall from Seasoned Solutions joins Jesse Beyer in the Morning Live kitchen to cook up a roasted tomato and red pepper soup with grilled cheese and onion sandwiches. For more information about Seasoned Solutions, head to the website.
Roasted Tomato and Red Pepper Soup
Yields: 4 cups
- 2 Red Peppers, seeded , quartered and cut into 2” pieces
- 4 Medium Tomatoes, quartered and cut into 2” pieces
- 1 Small Onion, cut in ½” slices
- 2 tbsp Crushed Garlic
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Ground Coriander
- ¾ cup Water
- 2 tbsp Whipping Cream
- 1 tsp Fresh Lemon Juice
- 1 ½ tsp Salt
- ¼ tsp Sugar
- 2 tbsp Chopped Fresh Basil or Mint
- ¼ cup Sour Cream or Yogurt
Directions: Pre-heat oven to 450 F. In a large bowl, toss peppers, tomatoes, onion and garlic in olive oil and coriander. Transfer to a baking pan covered with parchment and bake until the vegetables start to soften and char, about 30 to 40 minutes. Purée the vegetables and any juices from the pan in a food processor or blender or transfer to a soup pot and use an immersion blender. Stir in the remaining ingredients except mint. Serve warm or cold. Stir in chopped mint just before serving and top with a dollop of sour cream or yogurt. Soup can be served cold or at room temperature. Any hearth style or rustic bread would also be a suitable accompaniment.
Grilled Cheese and Onion Sandwiches
- 4 Slices Bread
- 2 tbsp Mayonnaise
- 4 to 6 oz Sliced Sylvan Star (Gouda, Gruyere Cheddar) available at Planet Organic)
- 4 Thin Slices of Onion
- 2 tbsp Soft Butter (unsalted)
Directions: Spread mayonnaise evenly on four slices of bread. Split half of cheese over two slices of bread, add onion slices, cover with remaining cheese and cover with other bread slices. Place butter on outside slice of both sandwiches. Heat up a frying pan and place sandwiches on frying pan, buttered side down. Turn heat to medium low. Place a heavy plate or lid on sandwiches to compress them slightly – the heat and pressure will allow the cheese to melt evenly and keep sandwich flat. When bread is golden brown, spread remaining butter on top of sandwiches and turn them over. Cover with plate or lid and grill until golden brown and cheese is melted. Slice into quarters and serve with steaming bowls of roasted tomato soup.
