Tomato Soup & Grilled Cheese

By Chef B. Boukim

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 4

Ingredients

• 2 lbs Roma tomatoes, halved
• 4 Garlic cloves
• 1 Yellow onion, quartered
• 2 cups Vegetable broth
• 1/4 cup Heavy cream
• 1/2 cup Fresh basil leaves
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 8 Thick-cut bread slices
• 8 oz Sharp cheddar cheese, sliced
• 4 tbsp Unsalted butter, softened

Instructions

1. Preheat the oven to 400°F. Toss the tomatoes, garlic, and onion with olive oil, salt, and pepper on a sheet pan.
2. Roast for 25-30 minutes until the tomatoes are blistered and soft.
3. Transfer the roasted vegetables to a blender with the broth and half the basil. Blend until smooth. Stir in the cream.
4. For the grilled cheese: butter the outside of each bread slice. Place cheese between two slices, buttered side out.
5. Cook in a skillet over medium-low heat for 3-4 minutes per side until golden and the cheese is melted.
6. Ladle the soup into bowls, garnish with remaining basil, and serve with the grilled cheese.