Creamy Roasted Tomato Soup 🍅 w/ Herb Grilled Cheese

Nothing screams fall more than a good, hearty soup. This soup so so simple, so delicious and pairs perfectly with this special take on grilled cheese. I hope you give it a try! Happy fall y’all 🍁

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Ingredients:

5-10 whole tomatoes

1 onions, wedged

1 bulb garlic

Olive oil/ avocado oil

Salt and pepper

Thyme

1 cup of veggie broth (or more, depending on how thick you like your soup!)

1/2 cup heavy cream/milk (optional)

Sprinkle of Parmesan (optional)

4 slices of bread

3-4 Tbsp butter (softened)

2-3 Tbsp of your fave herbs (I used basil, parsley and chives)

4 cloves garlic

Pepper

Shredded Mozzarella

2 Tbsp Dijon mustard

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Directions:

Preheat the oven to 400.

Cut the onions. Cut the top of the garlic bulb off. Place everything on a cookie sheet. Drizzle oil over everything on the cookie sheet. Make sure to drizzle a little on the exposed garlic and then face it down on the sheet. Sprinkle thyme, salt and pepper to your taste, evenly across the veggies. Roast in the oven for ~45 mins, until the tomatoes, onions and garlic are soft.

Once finished in the oven, remove any stems that may be left on the tomatoes. Place everything in a pot, and squish the garlic out of the bulb.

Add the broth and the cream (you can leave this out or use coconut/almond milk as well to make this creamy).

Blend together with immersion blender. Allow to come to a boil and then serve hot! Taste and season additionally, if you feel it is necessary.

For the Grilled cheese, start by placing your butter into a bowl with your herbs, crushed garlic, and pepper. Mix with a fork. Spread a little on each slice of bread.

Heat a frying pan up on medium high heat. Place 2 slices of bread in the pan, butter side down. Spread 1/2 Tbsp of Dijon on each blank side of bread. Add as much cheese as your would like. Place your other slices of bread on top, with the butter side facing up. After a few minutes, flip. The bottom slice should be golden brown and toasty. When finished, remove the grilled cheeses and cut in half.

This is best served with the grilled cheese to dip into the Soup but they are both delicious on their own. Enjoy!