grilled cheese + tomato soup

For the tomato soup:

+ 1.5 cups cherry or grape tomatoes

+ 6 plum tomatoes

+ 1 garlic head with the top cut off

+ 1 onion

+ 1 red bell pepper

+ 6 leaves of fresh basil

+ 1 tsp chili flakes

+ 1 tsp dried basil

+ t tsp oregano

+ tsp garlic powder

+ 1/2 cup chicken (or veggie) broth

+ 1/2 cup heavy cream (or coconut milk)

+ 1/4 cup parm

+ S+P to taste

+ 2 tbsp olive oil

For the grilled cheese:

+ 2 slices of your favorite bread (I used sourdough)

+ 2 slices gouda cheese

+ a large handful of freshly shredded cheddar

+ 1 tbsp mayo

For the soup:

+ In a baking dish place cut tomatoes, cut garlic head, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400° for 45-50 min or until vegetables are softened.

+ Add cooked vegetables into a blender. Remember to squeeze out your garlic from the head, and also add in your fresh basil leaves. Blend until smooth.

+ Add everything to a pot and season with S+P, garlic powder, oregano, dried basil, and parm. Add in your chicken broth and cream and bring to a boil.

For the grilled cheese:

+ Cut the two slices of Gouda in half and place on one slice. Sprinkle on a heaping handful of your freshly shredded cheddar on top.

+ Add your top slice of bread on and spread mayo on top.

+ Place mayo side down on medium heat and put a lid on it for 2 min. Take the lid off, spread mayo on the other side and flip. Cook for an additional 2-3 min with the lid on, or until the cheese is melted.

Garnish soup with grated parm and basil, and enjoy with your delicious grilled cheese!

#grilledcheese #easyrecipe