Roasted Feta & Hot Honey Tomato Soup + Crispy Rye Grilled Cheese

Rich, savory roasted tomato soup with a creamy tang from feta and a drizzle of hot honey, paired with a golden, parm-crusted smoked gouda grilled cheese on rye.

Roasted Tomato Soup

Serves: 4-6

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

    •    9 Roma tomatoes, halved lengthwise

    •    1 yellow onion, quartered

    •    6–8 whole garlic cloves, peeled

    •    3–4 oz feta cheese, broken into chunks

    •    2–3 tbsp olive oil

    •    1 1/2 tsp salt

    •    ½ tsp black pepper

    •    ½ tsp red pepper flakes (optional)

    •    1 tsp dried oregano

    •    1 tsp dried basil (or a handful of fresh basil leaves)

    •    4 cups chicken bone broth

    •    Hot honey, for drizzling

Instructions:

    1.    Preheat the oven to 400°F (200°C). Line a large sheet tray with parchment paper.

    2.    Arrange the vegetables. Spread the halved tomatoes, onion quarters, and garlic cloves across the tray. Nestle the chunks of feta evenly among the vegetables.

    3.    Season generously. Drizzle everything with olive oil, then sprinkle with salt, black pepper, red pepper flakes, oregano, hot honey, and basil. Toss gently to coat, keeping the feta mostly intact.

    4.    Roast for 45–55 minutes, until the tomatoes are blistered, the feta is golden and soft, and everything smells caramelized and rich.

    5.    Blend the soup. Transfer the roasted mixture (including the feta and any juices) to a blender. Add the broth and blend until smooth and creamy.

    6.    Adjust to taste. Add more broth for a thinner texture, or season again with salt and pepper if needed.

    7.    Serve hot. A sprinkle of fresh herbs or extra feta is never wrong.

Crispy Rye Grilled Cheese

Ingredients:

    •    4 slices rye bread

    •    1 cup finely shredded smoked gouda (sharp cheddar also works) 

• 1/2 cup finely shredded parmesan

    •    2 tbsp butter, softened

    •    ¼ cup shredded cheese (for pan crust effect)

Instructions:

    1.    Butter the bread. Spread butter evenly on one side of each slice of rye bread.

    2.    Heat the skillet. Place a nonstick pan over medium heat.

    3.    Build your first cheese crust. Sprinkle a thin, even layer of shredded cheese directly onto the pan where the sandwich will sit.

    4.    Assemble and toast. Place one slice of bread (butter side down) on top of the melting cheese, layer on your shredded cheese blend, and top with the second slice of bread (butter side up).

    5.    Flip and repeat. Once the bottom is golden and crisp, lift the sandwich, sprinkle another small handful of cheese onto the pan, and flip so the second side crisps on top of the melting cheese.

    6.    Cook until both sides are golden brown and the cheese inside is fully melted.