Roasted Tomato Soup with Grilled Cheese

There’s no better combination than this for me. This Roasted Tomato Soup with Grilled Cheese is pure comfort and hits all the right spots!

Ingredients:
For the Roasted Tomato Soup:
• 5 tomatoes, cut into big chunks
• 1 red bell pepper, cut into big chunks
• 4 cloves garlic, whole
• 1 onion, cut into big chunks
• 1 stock cube
• 1 teaspoon apple cider vinegar
• 1 cup water
• Salt and pepper, to taste
• Fresh cream, for garnish
• Coriander sprig, for garnish
• Chili oil, for garnish
• Olive oil, for roasting

For the Grilled Cheese:
• 2 slices sourdough bread, buttered
• Mozzarella and cheddar cheese blend
• Butter, for toasting

Method
1. Preheat the oven to 190°C.
2. Spread the tomato, bell pepper, and onion chunks on a sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
3. Wrap the garlic cloves with oil, salt, and pepper in a piece of foil and place it on the sheet pan.
4. Roast the vegetables and garlic in the preheated oven for 40 minutes.
5. Remove the roasted vegetables from the oven and let them cool.
6. Blend the roasted vegetables, garlic, and water into a smooth paste.
7. Transfer the blended mixture to a pot, add the stock cube, and season with salt and pepper.
8. Bring the soup to a boil, cook it for 6-7 minutes, then stir in the apple cider vinegar and remove it from the heat.
9. Serve the soup in a bowl, garnished with fresh cream, a coriander sprig, and a drizzle of chili oil.
10. To prepare the grilled cheese, heat a pan and place one buttered slice of sourdough bread on it.
11. Add the mozzarella and cheddar cheese blend on top, then cover with another buttered slice.
12. Cook until golden brown on both sides and the cheese is melted.
13. Serve the grilled cheese hot with the roasted tomato soup and enjoy!

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