½ teaspoon fresh ground black pepper, plus more to taste
4 cups vegetable stock (960 mL)
¼ cup arborio rice (50 g)
28 oz diced tomatoes (795 g)
1 tablespoon balsamic vinegar
fresh basil, chopped, for garnish
Grilled Cheese
8 slices sourdough bread
½ cup unsalted butter (115 g), softened
2 teaspoons McCormick® Savory Spice Blend
8 oz cheddar cheese (225 g), sliced
8 oz havarti cheese (225 g), sliced
Nutrition Info
Calories 943
Fat 67g
Carbs 60g
Fiber 4g
Sugar 18g
Protein 21g
How to Make It
1. Step
Make the Roasted Tomato Soup: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Step
In a large bowl, toss together the tomatoes, olive oil, onion, garlic, Savory spice blend, salt, and pepper.
3. Step
Arrange the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
4. Step
Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
5. Step
In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine.
6. Step
While the soup simmers, make the Grilled Cheese; Spread 1 tablespoon of softened butter on one side of each slice of bread. Flip the bread so the buttered side faces down, then sprinkle the other side of each slice with ¼ teaspoon of the Savory spice blend. Layer the cheddar and Havarti cheeses on 4 slices of bread, then close the sandwiches with the remaining slices of bread, buttered side out.
7. Step
Toast the sandwiches, buttered side down, in a large pan over medium heat until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
8. Step
Transfer the grilled cheeses to the oven for 5-10 minutes, until the cheese is gooey and fully melted.
9. Step
Remove the soup pot from the heat, then purée the soup with an immersion blender until completely smooth and creamy.
10. Step
Ladle into bowls and top with basil. Cut the grilled cheese sandwiches in half on the diagonal and serve warm alongside the soup.
