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Creamy Roasted Tomato Soup with Grilled Cheese is a timeless dish that perfectly embodies the essence of comfort food. The combination of tangy, roasted tomatoes and the rich, melted goodness of cheese creates a culinary experience that warms the heart and soul. This dish does more than just nourish; it evokes memories of childhood, family gatherings, and cozy evenings spent by the fireplace. Whether you're reliving fond memories or creating new ones, this recipe is designed to impress and delight those who partake in it.

Creamy Roasted Tomato Soup with Grilled Cheese

Indulge in the heartwarming goodness of creamy roasted tomato soup paired with a crispy grilled cheese sandwich. This recipe captures the essence of comfort food, combining tangy roasted tomatoes and rich, melted cheese for a nostalgic experience. Perfect for cozy evenings, this dish is easy to make and uses fresh, flavorful ingredients. Step-by-step guidance will help you achieve a smooth, creamy soup and a perfectly grilled cheese, making this a must-try meal for any occasion. Enjoy the deliciousness and warmth that this classic dish brings to your table.
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Ingredients
  

For the Roasted Tomato Soup:

2 lbs ripe tomatoes, halved

1 medium onion, chopped

4 cloves garlic, peeled

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp sugar (to balance acidity)

2 cups vegetable broth

1 cup heavy cream

1/4 cup fresh basil, chopped (plus extra for garnish)

1 tbsp balsamic vinegar (optional)

For the Grilled Cheese Sandwiches:

8 slices of sourdough bread

4 oz cheddar cheese, grated

4 oz mozzarella cheese, grated

4 tbsp butter, softened

1 tsp garlic powder (optional)

Instructions
 

Roast the Tomatoes:

    - Preheat your oven to 400°F (200°C).

      - On a large baking sheet, arrange the halved tomatoes, chopped onion, and garlic. Drizzle with olive oil and sprinkle with salt, pepper, and sugar.

        - Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are bubbly and caramelized.

          Blend the Soup:

            - Once roasted, transfer the contents of the baking sheet to a large pot. Add the vegetable broth and bring to a gentle simmer.

              - Using an immersion blender (or a regular blender in batches), blend the mixture until smooth. If using a regular blender, let the mixture cool slightly before blending to prevent splatter.

                Add Cream and Basil:

                  - Stir in the heavy cream and chopped basil. Adjust seasoning with salt, pepper, and balsamic vinegar if desired. Let the soup simmer for an additional 5-10 minutes on low heat.

                    Prepare Grilled Cheese Sandwiches:

                      - While the soup simmers, heat a skillet over medium heat.

                        - Butter one side of each slice of sourdough bread, and sprinkle a touch of garlic powder on the butter if desired. Place four slices, butter-side down, in the skillet.

                          - Top each with some cheddar and mozzarella cheese, then cover with the remaining bread slices, butter-side up.

                            - Cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted.

                              Serve:

                                - Ladle the creamy roasted tomato soup into bowls and garnish with additional fresh basil.

                                  - Cut the grilled cheese sandwiches into halves or quarters and serve alongside the soup for dipping.

                                    Prep Time: 10 minutes | Total Time: 60 minutes | Servings: 4