Serves 1
Directions
- 1Place sliced tomatoes, cherry tomatoes, sliced red peppers, and quartered onions on a baking dish.
- 2Add a head of garlic wrapped in aluminum foil to the center of the dish.
- 3Add rosemary sprigs.
- 4Season with pepper and salt.
- 5Place the dish in the oven.
- 6Remove the dish and pour oil over the vegetables.
- 7Put the dish back into the oven.
- 8Transfer the roasted vegetables from the baking dish to a pot.
- 9Squeeze the roasted garlic cloves into the pot.
- 10Add dried tomatoes to the pot.
- 11Pour vegetable broth into the pot.
- 12Blend the ingredients in the pot with an immersion blender until smooth.
- 13Slice bread.
- 14Butter one side of two slices of bread.
- 15Place cheese slices on the unbuttered side of one slice of bread.
- 16Top with the second slice of bread, buttered side up, to make a sandwich.
- 17Place the sandwich in a hot pan and cook until golden brown and cheese is melted.
- 18Ladle the tomato soup into a bowl.
- 19Drizzle cream over the soup.
- 20Garnish with basil leaves and dried tomatoes.
- 21Serve the soup with the grilled cheese sandwich.
Ingredients
- tomato
- bell pepper
- garlic
- onion
- rosemary
- pepper
- salt
- oil
- dried tomato
- vegetable broth
- bread
- cheese
- butter
- cream
- basil
Equipment
ovenbaking dishpepper millsalt shakertongspotimmersion blenderbread knifecutting boardpanladlebowl
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