Tomato Soup and Grilled Cheese

Elaboración

1. 01
   Paso 1Roast the vegetables

   Arrange the halved large tomatoes, cherry tomatoes, bell pepper, carrot, onion, and whole head of garlic on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast in the oven until caramelized and softened.

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2. 02
   Paso 2Squeeze the roasted garlic

   Once the vegetables are roasted, squeeze the garlic cloves out of the head into a blender.

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3. 03
   Paso 3Blend the vegetables

   Add all the roasted vegetables to the blender and blend until smooth.

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4. 04
   Paso 4Simmer the soup

   Transfer the blended mixture to a pot. Add the tomato paste and chicken stock. Stir well and bring to a simmer.

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5. 05
   Paso 5Add the cream

   Stir in the heavy cream and season with salt and pepper to taste. Let simmer until smooth and creamy.

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6. 06
   Paso 6Assemble the grilled cheese

   Cut the sourdough slices in half. Shred the cheeses and mix the mozzarella, Monterey Jack, and cheddar together. Place cheese mixture on one half of each bread slice.

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7. 07
   Paso 7Make the garlic butter

   Mix the softened butter with finely grated garlic, chopped parsley, and a pinch of salt.

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8. 08
   Paso 8Grill the sandwiches

   Spread the garlic butter on the outside of the bread slices. Place the assembled sandwiches on a hot pan or griddle and grill until golden and crispy on both sides and the cheese is melted.

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9. 09
   Paso 9Serve

   Ladle the tomato soup into bowls, drizzle with heavy cream, and garnish with fresh basil. Serve alongside the grilled cheese sandwiches.

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