Tomato Soup & Brie Grilled Cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees.

Step 2

In a large Dutch oven or oven-safe pot, combine the tomatoes, onion, butter, thyme, and a pinch of salt and pepper. Roast in the oven (uncovered) for about 20 minutes until the onion is soft and fragrant.

Step 3

Use a slotted spoon to transfer the roasted tomatoes and onion into a blender or food processor. Add the milk & blend until completely smooth (1-2 minutes).

Step 4

Return the mixture to the pot and cook over medium heat to warm through (2-3 minutes). Stir in 3+ tablespoons of the pesto. Thin with more milk if needed.

Step 5

Meanwhile, make the grilled cheese! Spread 1 tablespoon of butter on each slice each bread slice. On the non-buttered side of 2 slices, place the Brie, honey/thyme, and drizzle with honey.

Step 6

Place grilled cheese on large skillet over medium-high heat & cook until golden brown & delicious (about 2-3 minutes).

Step 7

Divide the soup & cut the grilled cheese in half! We usually divide the soup into two bowls and put half of the soup in a tupperware for the next day. Then we'll make 1 big sourdough grilled cheese and cut it in half, and then make it fresh the next day and reheat the soup.