Tomato Soup with Grilled Cheese

Roast quartered and seasoned tomatoes, onion, head of garlic (rubbed in oil, top cut off) and bell pepper at 375 for 30-40 minutes. Char veggies with blow torch for extra flavor if desired. Add tomatoes, onion and bell pepper in pot. Squeeze out roasted garlic. Add basil leaves. Add chicken broth and a bit of cream. Use immersion blender to blend until smooth. Add tomato paste. Whisk in. Heat soup until hot. Season to taste. Add honey if it’s acidic. For grilled cheese: Spread Mayo over bread, add cheeses to bread. Melt 1/2 tbsp butter in pan over medium low heat. Flip when golden. Add another 1/2 tbsp butter. Cover pan with lid to melt cheese. Remove from pan when other side is golden. Serve with soup.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Roast quartered and seasoned tomatoes, onion, head of garlic (rubbed in oil, top cut off) and bell pepper at 375 for 30-40 minutes.

Step 2

Char veggies with blow torch for extra flavor if desired.

Step 3

Add tomatoes, onion and bell pepper in pot. Squeeze out roasted garlic. Add basil leaves. Add chicken broth and a bit of cream. Use immersion blender to blend until smooth.

Step 4

Add tomato paste. Whisk in. Heat soup until hot. Season to taste. Add honey if it’s acidic.

Step 5

To serve drizzle a bit of cream on top and garnish with basil leaves

Step 6

For grilled cheese: Spread Mayo over bread, add cheeses to bread. Melt 1/2 tbsp butter in pan over medium low heat. Flip when golden. Add another 1/2 tbsp butter. Cover pan with lid to melt cheese. Remove from pan when other side is golden. Serve with soup