Easy Roasted Tomato Soup & Grilled Cheese by Tyler Butt Nutrition Home Cooking

Ingredients

• 1.5 kg tomatoes
• 1 large onion
• 1 garlic bulb
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp italian seasoning mix (oregano, basil, rosemary, thyme)
• 4 cups water or vegetable stock
• 0.5 cup heavy cream
• 0.25 cup fresh basil
• 8 slices bread
• 2 tbsp mayonnaise or butter
• 1 cup shredded cheddar cheese
• 2 slices american cheese
• 1 tbsp (adjust to taste) olive oil for garnish
• 1/2 tsp (adjust to taste) black pepper for garnish

Instructions

1. Preheat oven to 200°C (400°F).
2. Quarter the tomatoes and onion. Place in a roasting tray with the whole garlic bulb
3. Drizzle generously with olive oil, then season with salt, pepper, and Italian seasoning mix. Toss to coat
4. Roast for 20 minutes, until tender and slightly caramelized.
5. Squeeze the roasted garlic cloves out of their skins into a large pot
6. Add the roasted tomatoes and onions to the pot
7. Pour in water or vegetable stock and heavy cream. Add fresh basil
8. Bring to a simmer, then blend until smooth using an immersion blender or transfer to a countertop blender.
9. Season with additional salt and pepper if needed. Keep warm over low heat.
10. Spread mayonnaise or butter on one side of each bread slice
11. Cook layer cheddar and american cheese between two bread slices (mayo/butter side out) over medium heat.
12. Grill sandwiches in a pan over medium heat for 3-4 minutes per side, until golden brown and cheese is melted.