# What You Need:
→ Roasted Tomato Soup
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 medium onion, quartered
03 - 4 garlic cloves, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 0.5 teaspoon black pepper
07 - 1 teaspoon dried thyme or basil
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 0.5 cup heavy cream or whole milk, optional
→ Grilled Cheese Croutons
12 - 4 slices sandwich bread
13 - 4 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened
# How-To Steps:
01 - Set oven to 400°F and allow 10 minutes for preheating.
02 - Arrange halved tomatoes cut-side up, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried thyme or basil.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes until tomatoes are soft and caramelized with slightly charred edges.
04 - Transfer roasted vegetables and all pan juices to a large pot. Add vegetable broth, tomato paste, and sugar if desired. Bring mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
05 - Using an immersion blender, puree soup until completely smooth. Alternatively, carefully transfer soup in batches to a countertop blender and process until smooth. Stir in cream or milk if desired and adjust seasoning to taste. Keep warm over low heat.
06 - Butter one side of each bread slice. Place shredded cheese between two slices with buttered sides facing outward.
07 - Heat a skillet over medium heat. Cook assembled sandwiches until golden brown and cheese melts, approximately 2 to 3 minutes per side. Remove from heat and cool slightly.
08 - Cut cooled grilled cheese sandwiches into 1-inch cubes.
09 - Ladle hot soup into bowls and top with grilled cheese croutons. Serve immediately.
