Roasted Tomato Basil Soup with Grilled Cheese

Ingredients

• Roma tomatoes: 2 lbs, halved

• Red onion: 1 large, peeled and cut into wedges

• Garlic: 1 bulb, top sliced off to expose the cloves

• Olive oil: 1/4 cup

• Dried Italian herbs or basil: 1 tbsp

• Vegetable or chicken broth: 2 cups

• Heavy cream: 1/2 cup

• Salt and black pepper: To taste

• Bread slices: 8 slices (sourdough or white)

• Cheddar or Mozzarella cheese: 2 cups, sliced or shredded (for the grilled cheese)

• Butter: 2 tbsp, softened (for grilling the sandwiches)

Instructions

1. Preheat the Oven: Set your oven to 200°C (400°F).

2. Roast the Vegetables: Place the halved tomatoes, red onion wedges, and the whole garlic bulb on a large baking sheet. Drizzle generously with olive oil, then sprinkle with Italian herbs, salt, and black pepper. Roast in the oven for 40–45 minutes until the tomatoes are tender and slightly caramelized.

3. Blend the Soup: Squeeze the roasted garlic cloves out of their skins into a blender, along with the roasted tomatoes and onions. Pour in the vegetable or chicken broth and blend until smooth and creamy.

4. Simmer and Enrich: Pour the blended soup into a pot over medium heat. Stir in the heavy cream and let it simmer for 5–10 minutes. Season with additional salt and pepper if needed.

5. Make the Grilled Cheese: Butter one side of each bread slice. Place cheese between two slices (butter side facing out) and cook in a skillet over medium heat for 3–4 minutes per side until golden brown and gooey.

6. Serve: Ladle the warm soup into bowls, swirl with a little cream or a drizzle of olive oil, and serve alongside the crispy grilled cheese sandwiches.