A Taste of Hall | Creamy Fire Roasted Tomato Caramelized Onion & Basil Soup


2 tbsp Butter

1 large Onion, small dice

3 cloves Garlic, minced

7 cups Fire Roasted Diced Tomatoes

3 cups Chicken or Vegetable Stock

1/3 cup Basil, chiffonade

¼-½ cup Cream

32 slices Baguette

½ cup Extra Virgin Olive Oil

16 slices  Aged Cheddar

to taste Salt & Pepper


  1. Heat a soup pot over high heat, add the butter to melt. Add in the onions and garlic, along with a little salt & pepper, and reduce heat to low. Cook, stirring often, for about 30 minutes until the onions are nicely caramelized.
  2. Add in all the tomatoes, the stock, and basil into the pot, along with some salt & pepper. Bring to a simmer and cook for about 30-40 minutes. Turn off the heat, add in the cream, and using an immersion blender, puree until smooth. Place back on a low heat to keep warm and adjust the seasoning with salt & pepper.
  3. Pour the olive oil onto a plate. Dip one side of each slice of bread in it to coat and place onto a sheet tray oiled side down. Place a slice of cheese on half of the slices of bread; season with salt & pepper. Top with the other slices of bread to make sandwiches (the oiled sides should be on the outsides).
  4. Heat a large nonstick sauté pan over med-high heat. Cook the sandwiches on both sides until toasty and golden brown. Serve with the soup.



-cook’s knife               -bread knife                 -immersion blender                 -wood spoon

-sheet tray                   -soup pot                     -large nonstick sauté pan

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