Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons

November 7, 2024 by Kimberly

Cozy up with this creamy chestnut soup, bursting with earthy sweetness and a hint of spice. Perfect for chilly days, it’s like a warm hug in a bowl. Pure comfort.

35 MINUTES

EASY

VEGETARIAN

INT.

469 PER PORTION

COMFORT FOOD

CHRISTMAS

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

When the chill of fall hits, there’s nothing like a rich, velvety chestnut soup to warm things up. This soup blends the earthy sweetness of roasted chestnuts with a creamy texture that feels luxurious but easy. And, just to give it that something extra, a sprinkle of chili-cinnamon croutons adds a spicy, toasty crunch that makes every spoonful a delight. It’s like wrapping up in your favorite blanket – just with a bit more flavor and spice!

How to serve
This soup is best served in a cozy bowl, topped generously with chili-cinnamon croutons that bring a mix of heat and warm spice to the creamy chestnut base. A little drizzle of olive oil or try adding a drizzle of this leeks oil as a topping or add a sprinkle of fresh herbs like thyme or parsley can also add a fresh contrast to the roasted, nutty flavors. Pair it with a simple salad or even a slice of rustic bread on the side for a full, comforting meal that feels like it’s made for sharing. 

How to store
Just store any cooled soup in an airtight container in the fridge for up to 3 days. For best results, keep the croutons separate so they stay crunchy. Reheat the soup gently on the stove and add the croutons just before serving!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chestnut Soup & Chili Cinnamon Croutons
Chestnut Soup & Chili Cinnamon Croutons
„Let’s make a piece of happiness“
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Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 4 to 6 1x

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium pot
  • immersion blender
  • pan

Ingredients

Units Scale

SOUP

  • 400 grams vacuum-packed chestnuts
  • 1 shallot
  • 1 tbsp olive oil
  • 600 milliliters beef stock
  • 200 milliliters heavy cream
  • fresh thyme
  • nutmeg, salt & pepper to taste

CROUTONS

  • 2 slices white toast bread
  • 1 tbsp butter
  • 1/2 tsp cinnamon
  • 1/2 tsp chili flakes
  • pinch of salt

Instructions

  1. Peel and dice the onion. Roughly chop the pre-cooked chestnuts and set both aside.
  2. Heat a medium pot over medium heat with a bit of olive oil, then sauté the onions until translucent. Next, add the chestnuts and let them cook for 3-4 minutes.
  3. Add the beef broth and cream to the pot, bring to a boil, then cover and let it simmer on low heat for about 20-30 minutes, until the chestnuts are soft.
  4. While the soup is cooking, heat a large pan over medium heat and melt the butter. Meanwhile, cut the toast into cubes. Add cinnamon, dried chili flakes and salt to the butter, stirring well. Add the toast cubes and toss so they’re evenly coated in the spiced butter. Cook for a few minutes until the cubes are crispy. Set aside.
  5. Add thyme to the soup and blend everything with an immersion blender until smooth. Season the soup with salt, pepper, nutmeg, and more thyme if needed.
  6. Ladle the soup into bowls, garnish with cream and leek oil, and top with the toasted croutons. Optionally, sprinkle with a bit more ground pepper and enjoy!
  • Passive Time: 15 min
  • Cook Time: 20 min

Easy Same Day Basic Focaccia

Easy Same Day Basic Focaccia

Quick & Easy - The Best Focaccia Recipe

Easy Same Day Basic Focaccia

October 26, 2024 by Kimberly

Golden-crisp on the outside, airy and soft inside, this fresh focaccia is the ultimate comfort! Perfect for dipping, snacking, or as a side – it’s irresistible, warm, and baked-to-perfection bliss.

3 HOURS
30 MINUTES

EASY

VEGETARIAN

ITALIAN

386 PER PORTION

FLUFFY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Craving something warm, cozy, and seriously easy to bake? This focaccia is your answer! It’s got that perfect golden crust that you can’t resist breaking into and a soft, fluffy center that just melts in your mouth. Whether you’re new to baking or a seasoned bread lover, this focaccia has that fresh-baked, olive-oil-kissed goodness that makes it the ultimate comfort food. Plus, it’s ready in just 3.5 hours – no need to wait around for endless rises. Just mix, bake, and enjoy some bakery-style vibes at home!

How to serve
This focaccia is so versatile – it pairs perfectly with just about anything! Tear off pieces to dip in olive oil and balsamic vinegar for a classic Italian feel, or serve it alongside a warm soup or pasta for a cozy meal. It also makes a great base for an open-faced sandwich or as an appetizer with some herby olive oil and fresh tomatoes. However you serve it, the fluffy texture and crispy edges will make it an instant favorite for everyone around the table. For an in-depth guide with secret tips & tricks, check out my ‚How-To Guide‘ for the Best Focaccia Recipe!


How to store
To keep that bakery-fresh vibe, store your focaccia in an airtight container or plastic wrap at room temperature for up to 2 days. You can also freeze it – wrap it tightly, and it’ll last up to 2 months. Just warm it in the oven to bring back the freshness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Quick & Easy - The Best Focaccia Recipe
Basic Focaccia
„Let’s make a piece of happiness“
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Quick & Easy - The Best Focaccia Recipe

Easy Same Day Basic Focaccia


  • Author: Kimberly
  • Total Time: 3 hrs + 30 min

Description

Recommended Equipment

  • large bowl
  • kitchen scale
  • thermometer (even a medicine one works)
  • measuring cup
  • wooden spoon
  • cling film, beeswax wrap, or a shower cap
  • baking dish or tray (mine is 20x26cm / 8×10 inch)
  • oven


Ingredients

Units Scale
  • 500 grams pizza flour (type 00 in Germany)
  • 400 grams luke-warm water
  • 1.5 tsp active dry-yeast
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1.5 tsp salt
  • 50 milliliters olive oil for greasing and dipping

Instructions

  1. Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.
  2. Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.
  3. After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture! Follow these steps:
    • First stretch & fold, then let the dough rest for 20 minutes covered
    • Second stretch & fold, then rest another 20 minutes covered
    • Third stretch & fold, then let it rest for 60 minutes covered
  4. After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.
  5. Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.
  6. Preheat the oven to 220°C / 430°F. After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.
  7. Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia! Let the focaccia cool to room temperature. If you cut it while it’s still hot, it might tear apart. But honestly, it tastes sooo good when it’s warm. Just tear it up and dip it into your favorite dips!

  • Passive Time: 3 hrs + 20 min
  • Cook Time: 10 min

Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly

October 20, 2024 by Kimberly

Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.

40 MINUTES

EASY

VEGETARIAN

INT.

421 PER PORTION

CREAMY
TANGY
SWEET

EVERYDAY

APPETIZER
SNACK

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.

How to serve
Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!

How to store
If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Baked Goat Cream Cheese & Hot Pepper Jelly
Baked Goat Cream Cheese & Hot Pepper Jelly
Baked Goat Cream Cheese & Hot Pepper Jelly
„Let’s make a piece of happiness“
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Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly


5 from 1 review

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 40 min 1x

Description

Recommended Equipment

  • jar with a screw-on lid
  • sharp knife
  • cutting board
  • small pot
  • tongs
  • small plate
  • food processor

Ingredients

Units Scale

HOT PEPPER JELLY

  • 1/2 red bell pepper
  • 1/4 green bell pepper
  • 1/2 jalapeno
  • 1/2 fresh chili pepper
  • 75 grams preserving sugar
  • 30 grams apple cider vinegar

CHEESE

  • 150 grams cream cheese
  • 100 grams goat cream cheese
  • 1 garlic clove
  • 1 tbsp fresh chives
  • salt to taste

OTHER INGREDIENTS

  • bread, cracker or veggie sticks for dipping

Instructions

  1. For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
  2. Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
  3. Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
  4. Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

Notes

  • If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.
  • Cook Time: 20 min

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

October 22, 2024 by Kimberly

Imagine biting into soft, buttery cookies with creamy frosting that’s as vibrant as the sky. These dreamy bites combine sweet indulgence with a fun, colorful twist that feels like pure joy!

1 HOUR
30 MINUTES

EASY

VEGETARIAN

INT.

507 PER COOKIE

BUTTERY

EVERYDAY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to level up your cookie game? These soft, melt-in-your-mouth treats bring together creamy white chocolate and a frosting that’s as eye-catching as it is delicious. The vibrant blue spirulina frosting not only adds a pop of color but also gives a playful, natural twist to the classic buttercream. Perfect for making an impression at parties or just when you’re craving something special, these cookies are the kind of treat that feels like a celebration with every bite.

How to serve
These cookies are best served at room temperature, giving that perfect balance between a tender bite and creamy frosting. They’re ideal for a dessert table or as a show-stopping treat for a special occasion. You can serve them alongside a cup of tea, coffee, or even milk for the ultimate comfort experience. And let’s be real, they make for a pretty impressive addition to any cookie swap or holiday gathering.

How to store
To keep these cookies fresh, store them in an airtight container in the fridge for up to a 5 days. You can also freeze them (without the frosting) for up to a month and just whip up the buttercream fresh when you’re ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
White Chocolate Cookies with Blue Spirulina Butter Cream Frosting
„Let’s make a piece of happiness“
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White Chocolate Cookies with Blue Spirulina Butter Cream Frosting

White Chocolate Cookies with Blue Spirulina Butter Cream Frosting


  • Author: Kimberly
  • Total Time: 1 hr + 30 min
  • Yield: 12 1x

Description

Recommended Equipment

  • small pot (or microwave)
  • two medium-sized bowls
  • whisk
  • spatula
  • sharp knife
  • cutting board
  • cookie scoop
  • parchment paper

Ingredients

Units Scale

COOKIE DOUGH

  • 120 grams butter
  • 100 grams brown sugar
  • 100 grams white sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 220 grams all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 150 grams white chocolate

BUTTERCREAM

  • 200 grams butter
  • 300 grams powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp blue spirulina powder

Instructions

  1. Melt the butter in a small pot or microwave. In a medium-sized bowl, whisk together the melted butter, brown and white sugar, and vanilla extract for a few minutes. Then add the egg and mix again. Set aside.
  2. In another bowl, mix together the flour, baking soda, and salt. Set aside.
  3. Roughly chop the white chocolate and add it to the wet ingredients as well as the dry ingredients. Then mix with a spatula until there are no more visible streaks of flour.
  4. Use a medium-sized cookie scoop to form 12 evenly sized dough balls and place them on parchment paper. Chill the dough balls in the fridge for at least 1 hour.
  5. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookies on a parchment-lined baking sheet, leaving enough space between them, and bake for 12-13 minutes or until the edges are lightly golden. Take them out of the oven and let them cool on a rack for about 10 minutes.
  6. Now, make the frosting. I recommend preparing it once the cookies have reached room temperature so the buttercream doesn’t melt when adding to the cookies. In a mixing bowl, beat the softened butter with an electric mixer until smooth and nearly white.
  7. Gradually add the powdered sugar, starting on low speed and then increasing to medium, mixing for 1 to 2 minutes until fully combined.
  8. Mix the cream with the spirulina powder and add it to the buttercream. Stir everything together until you get a vibrant blue color. Fill a piping bag with the buttercream, and once the cookies have cooled to room temperature, decorate them. Alternatively, you can spread the buttercream with a knife. Optionally, sprinkle a bit of spirulina powder on top of the frosting.
  • Passive Time: 1 hr + 20 min
  • Cook Time: 12 min

Picklenaise – Mayonnaise made from Pickle-Infused Oil

Picklenaise – Mayonnaise made from Pickle-Infused Oil

Picklenaise - Mayonnaise made from Pickle-Infused Oil

Picklenaise – Mayonnaise made from Pickle-Infused Oil

October 8, 2024 by Kimberly

Okay, prepare yourself – this is not your average mayo! I’ve taken the classic, creamy goodness you love and infused it with the bold, tangy flavor of pickles. You’ll find yourself sneaking spoonfuls because, honestly, it’s that addictive.

5 MINUTES

EASY

VEGETARIAN

INT.

234 PER PORTION

CREAMY

CLASSICS

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This tangy, creamy spread is about to be your new favorite kitchen hack! Infusing the oil with pickles adds an unexpected twist to your classic mayo, giving it a punch of flavor that’ll level up any sandwich, dip, or burger. Whether you’re making a simple snack or crafting a gourmet meal, this mayo brings a fresh, vibrant vibe to whatever it touches.

How to serve
Serve this pickle-infused mayo on your favorite sandwiches, drizzle it over a loaded burger, or pair it with fries as a dipping sauce. It’s also amazing in salads or wraps, giving them that extra tangy edge. Feeling adventurous? Add it to your egg salad or potato salad for a zesty upgrade. You should definitely try it on this Sandwich with Egg Salad Spicy Bacon & Caramalized Onions or in this delectable Potato Salad with Eggs Bacon Pickles & Caramalized Onions. Chef’s kiss!

How to store
Store this mayo in a sealed jar in the fridge for up to 2 days. Make sure the container is airtight to keep it fresh and maintain its creamy texture. Just give it a stir before each use, and you’re good to go!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Picklenaise - Mayonnaise made from Pickle-Infused Oil
Picklenaise - Mayonnaise made from Pickle-Infused Oil
„Let’s make a piece of happiness“
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Picklenaise - Mayonnaise made from Pickle-Infused Oil

Picklenaise – Mayonnaise made from Pickle-Infused Oil


  • Author: Kimberly
  • Total Time: 5 minutes

Description

Recommended Equipment

  • tall, narrow container
  • hand blender

Ingredients

Scale
  • 200 milliliters pickle oil
  • 1 egg
  • 3/4 tsp Dijon Mustard
  • 1/2 tsp lemon juice
  • 1/2 tsp white wine vinegar
  • salt & pepper to taste

Instructions

PREPARATIONS

  • Here’s the recipe for the pickle oil. You’ll need 200ml / 1 cup of it.
  • All ingredients must be at room temperature – otherwise, the emulsion won’t work.

INSTRUCTIONS

  1. Crack the egg into a tall, narrow container. Then add the Dijon mustard, lemon juice, white wine vinegar, and salt. Pour in the oil and let everything „settle“ for a moment.
  2. Now, place the hand blender into the container, making sure the attachment fully covers the egg yolk. Turn it on and keep it in place for about 15-20 seconds. During this time, the mixture should start to thicken and creamy white streaks should rise through the oil. Once that happens, you can move the blender up and down to mix in the rest of the ingredients.
  3. Your Picklenaise is now ready! You can adjust the flavor to taste with salt, pepper, or more lemon juice if you like.
  • Cook Time: 5 min

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

October 6, 2024 by Kimberly

This is not your typical tomato soup…Imagine cozying up with a velvety, rich soup layered with additional bold flavors like carrots and red wine. Pair this with a gooey, melty onion-studded sandwich and you’ve got pure comfort with a gourmet twist.

80 MINUTES

EASY

VEGETARIAN

INT.

855 PER PORTION

COMFORT FOOD

CLASSICS

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like a comforting bowl of tomato soup – except when it’s taken to the next level! This version is bursting with extra flavors from sweet carrots, rich tomato paste, and a splash of red wine, making each spoonful deeply satisfying and a little more gourmet than your everyday soup. Paired with a gooey grilled cheese sandwich layered with caramelized onions, it’s the perfect cozy meal that will make you feel like you’re indulging in something truly special.

How to serve
Serve this soup hot, with a side of crispy grilled cheese fresh from the pan. The soft caramelized onions in the sandwich bring a sweetness that balances perfectly with the rich, slightly tangy soup. For an added touch, top your soup with a drizzle of cream or olive oil, or even some fresh herbs for a pop of color and flavor. This combo is perfect for a chilly evening in, or a quick but luxurious lunch.

How to store
Leftovers? No problem! Keep the soup in an airtight container in the fridge for up to three days, and reheat gently on the stove to preserve its rich flavors. The grilled cheese is best fresh, but you can revive it in a hot pan for a quick crisp-up.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
„Let’s make a piece of happiness“
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Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich


  • Author: Kimberly
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x

Description

Recommended Equipment

  • large baking dish
  • sharp knife
  • cutting board
  • large pan
  • peeler
  • large pot
  • immersion blender (or stand mixer)

Ingredients

Units Scale

OVEN VEGGIES

  • 1 kilogram tomatoes (I used San Marzano)
  • 1 red bell pepper
  • 2 carrots
  • 2 shallots
  • 12 garlic cloves
  • 3 tbsp olive oil
  • salt

CARAMALIZED ONIONS FOR GRILLES CHEESE

  • 8 small white onions
  • 2 tsp butter
  • 1 tbsp balsamic vinegar
  • salt

SOUP BASE

  • 1 tsp butter
  • 4 small white onions
  • 1/2 tsp chili flakes
  • 2 tbsp tomato paste
  • 80 milliliters red wine

SOUP

  • 400 milliliters vegetable broth
  • 200 milliliters heavy cream (save some for garnish)
  • 10 grams fresh basil (save some for garnish)
  • salt, pepper & cayenne pepper to taste

GRILLED CHEESE

  • 8 slices bread of your choice (I used regular white flat breads)
  • 200 grams cheese of your choice (I used an cheddar & medium-aged gouda)
  • butter

Instructions

  1. Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
  2. While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
  3. Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
  4. After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
  5. Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
  6. Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
  7. Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
  8. While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.
  • Cook Time: 80 min