Ingredients
Scale
- 4–6 campari tomatoes, quartered
- 1–2 onions, quartered
- 1 bulb of garlic, sealed tightly in aluminum foil
- 2 slices of white bread of choice
- ½ cup cheese total, can be multiple kinds of cheese
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp heavy cream
- ½–1 cup vegetable broth, depending on how thick you like your soup
- Salt, black pepper, crushed red pepper flakes, and oregano to taste
Instructions
- Preheat your oven to 400°
- Spread your onions, tomatoes, and garlic foil packet over a baking sheet. Season with olive oil, salt, pepper, crushed red pepper, and oregano.
- Bake for 40 minutes or until everything is roasted and caramelized.
- Put the fresh tomatoes and onions into a large pot or medium pot over medium-high heat. Squeeze in the garlic.
- Using your immersion blender, blend until everything is smooth (can also use your normal blender).
- Slowly add vegetable broth to the blended soup if desired.
- Bring the soup up to a boil, add in heavy cream, and let simmer for 10 minutes while you begin your grilled cheese recipe.
- Place cheese between both slices of bread.
- Spread a thin layer of mayonnaise over both slices of bread.
- Toast each side of the sandwich in a shallow pan or griddle, until the bread is golden brown and the cheese melts.
- Serve together with fresh cracked pepper over the bowl of tomato soup.
- Store in an airtight container for up to 5 days.