Grilled Cheese Soup

Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..

Grilled Cheese Soup
Grilled Cheese Soup

This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup

For the stock

Roast such vegetables as you have available.  At a minimum, try to include celery, onions, carrots, tomatoes and garlic.  Parsley root and celery root add extra flavor.

Place roasted vegetables into a clean pot and fill with cold, filtered water.  Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours.  Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.

Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown.  Place in the center of a deep dinner plate.

Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.

Add shredded cheeses.  I’m using raw cheddar and Grana Padano.

Pour hot vegetable stock over the top and garnish with additional minced herbs.  Season with a little coarse seal salt and freshly-ground black pepper.


8 thoughts on “Grilled Cheese Soup

  1. Being Italian, there is nothing I like more than a plate of soup with good flavor – that looks simply smashing!

    What do/did you do with the roasted vegetables?? Do they all cook down?

    This recipe is going on my ‘must try’ list. Thanks :)

    1. Thanks!

      After simmering for 2-3 hours, the roasted vegetables are pretty well spent and can be fed to the animals or composted. The resulting stock will keep in the fridge for several days, or frozen for up to a year.

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