GRILLED CHEESE SANDWICHES WITH ROASTED TOMATO SOUP
Serves 1
  • Ingredients:
  • Grilled Cheese:
  • • 2 slices brioche or challah
  • • 3 slices American or cheddar cheese
  • • 1 tablespoon unsalted butter, melted
  • Roasted Tomato Soup:
  • • 1 pound tomatoes, cut in half and seeded
  • • 1 small sweet yellow onion, peeled and quartered
  • • 1 medium carrot, peeled and chopped
  • • 2 garlic cloves, peeled
  • • 2 cups low-sodium chicken broth
  • • 4 fresh basil leaves, finely chopped
  • • Salt and freshly ground pepper

Instructions:

  1. For the tomato soup, spray the bottom of the air fryer baking pan with nonstick cooking spray to prevent sticking. Place the tomatoes, onion, carrot and garlic cloves in the pan and air fry at 360ºF for 20 minutes.
  2. Transfer the vegetables to a pot and add the chicken broth. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes to allow the flavors to meld. Add the basil, season to taste with salt and pepper and blend the soup using your Kalorik Hand Blender.
  3. For the grilled cheese, place the cheese between the bread slices and brush the melted butter on both slices of bread.
  4. Air fry at 370ºF for 4 minutes. Flip the sandwich over and air fry at 370ºF for 3 minutes more.
  5. Serve with Roasted Tomato Soup, for dipping.
  • Recipe by
    Chef Jamie Gwen

  • KALORIK BLACK AND STAINLESS STEEL
    XL DIGITAL FAMILY AIR FRYER