Tomato Basil Soup with Grilled Cheese

Ingredients (11)

• 3 lb ripe tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic
• 3 tbsp olive oil
• 2 cups vegetable broth
• 1/3 cup heavy cream
• 1 cup fresh basil
• 1 tsp sugar
• 8 slices sourdough bread
• 8 oz sharp cheddar, sliced
• 3 tbsp butter, softened

Steps

1. Heat the oven to 425°F. Toss the tomatoes, onion and garlic with oil and salt on a sheet pan. Roast 35 minutes until charred at the edges.
2. Blend with the broth, basil, sugar and cream until smooth. Warm in a pot and season.
3. Butter the outside of each bread slice. Fill with cheddar and cook in a skillet over medium-low, 3 to 4 minutes per side, until golden and melted.
4. Serve the soup with the sandwiches cut into halves for dunking.