🍽️Grilled Cheese and Tomato Soup (Serves 4)

Tomato Soup Ingredients

(See also: Tomato Soup for the standalone recipe)

• 2–3 Roma tomatoes
• 1–2 regular tomatoes
• 1/2 large yellow onion
• 1/2 bulb garlic
• Olive oil
• Fresh or dried basil, chopped
• Salt and pepper
• 1/4 cup chicken broth (or vegetable broth)
• 3 tbsp heavy whipping cream

Grilled Cheese Ingredients

• 8 slices sourdough or good sandwich bread
• 4 tbsp butter, softened
• 8 slices cheddar (or combo of cheddar + Gruyère, fontina, or American)

Instructions

Tomato Soup

1. Preheat oven to 400°F. Cut the top off the garlic bulb, rub with salt, pepper, and olive oil. Wrap in foil and roast.
2. Halve tomatoes and onion, place on a sheet pan, drizzle with olive oil, season with salt and pepper.
3. Roast until tomatoes are blistered and onion is soft, about 15–20 minutes. Roast garlic until soft enough to squeeze.
4. Blend roasted vegetables and squeezed garlic until smooth.
5. Transfer to a pot, stir in broth and cream. Add basil. Warm over medium-low. Taste and adjust seasoning.
6. Keep warm while making grilled cheese.

Grilled Cheese

1. Butter one side of each bread slice.
2. Place butter-side down in a skillet over medium-low heat.
3. Layer cheese on one slice, top with second slice butter-side up.
4. Cook 3–4 minutes per side until golden and cheese is melted.
5. Slice in half and serve with soup for dipping.

Notes

• For the toddler: cut into strips (dippers) for the soup
• Soup freezes well — make a double batch
• Can use a can of San Marzano tomatoes for better flavor