Grilled Cheese and Tomato Soup!! The most delicious combo. #easyrecipes

This grilled cheese is everything you want — crispy, buttery bread with melted white cheddar pulling apart in the middle. Simple, comforting, and impossible to mess up. Pair it with roasted tomato soup and you’re set.

Roasted Tomato Soup
Ingredients
• 6–8 field tomatoes (depending on size)
• 2 red bell peppers
• 1 large white onion
• 1 whole head of garlic, top sliced off to expose cloves
• 2–3 tbsp olive oil
• ½ tsp chili flakes (or to taste)
• Salt & freshly cracked black pepper
• ¼–½ cup cream (to taste)
• Fresh basil, to finish

Grilled Cheese
Ingredients
• 2 slices quality sourdough (Baldwin sourdough from Blackbird Baking Co.)
• ~1 cup grated white cheddar (medium)
• Butter, generous

Method;
Preheat oven to 425°F.
Place tomatoes, peppers, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and chili flakes. Roast for 25–30 minutes until soft and nicely caramelized.

Transfer roasted vegetables (squeeze garlic from skins) to a blender. Blend until very smooth, working in batches if needed. Add cream, adjust seasoning, and blend again. Finish with fresh basil, extra chili flakes, and an optional drizzle of cream.

For the grilled cheese, butter the outside of the bread, add cheddar, and cook in a pan over low–medium heat until golden brown and fully melted inside. Slice and serve hot with the soup.

#grilledcheese #tomatosoup #easyrecipes #torontochef