10Top the cut vegetables with some olive oil, salt, and pepper.
11Top the cut vegetables with some olive oil, salt, and pepper.
12Top the cut vegetables with some olive oil, salt, and pepper.
13Heat the oven to 300 degrees.
14Heat the oven to 300 degrees.
15Heat the oven to 300 degrees.
16Cook the vegetables in the oven for about 40 minutes.
17Cook the vegetables in the oven for about 40 minutes.
18Cook the vegetables in the oven for about 40 minutes.
19Transfer all roasted vegetables into a blender.
20Transfer all roasted vegetables into a blender.
21Transfer all roasted vegetables into a blender.
22Add a handful of basil, 2 tablespoons of olive oil, 1 cup of vegetable stock, and 1/3 cup of heavy cream to the blender.
23Add a handful of basil, 2 tablespoons of olive oil, 1 cup of vegetable stock, and 1/3 cup of heavy cream to the blender.
24Add a handful of basil, 2 tablespoons of olive oil, 1 cup of vegetable stock, and 1/3 cup of heavy cream to the blender.
25Blend the ingredients until smooth to make the tomato soup.
26Blend the ingredients until smooth to make the tomato soup.
27Blend the ingredients until smooth to make the tomato soup.
28In a bowl, add 1/2 cup of cream cheese, 1/2 cup of shredded sharp cheddar cheese, 1 1/2 tablespoons of heavy cream, and 1/4 teaspoon of salt to make the cheese spread.
29In a bowl, add 1/2 cup of cream cheese, 1/2 cup of shredded sharp cheddar cheese, 1 1/2 tablespoons of heavy cream, and 1/4 teaspoon of salt to make the cheese spread.
30In a bowl, add 1/2 cup of cream cheese, 1/2 cup of shredded sharp cheddar cheese, 1 1/2 tablespoons of heavy cream, and 1/4 teaspoon of salt to make the cheese spread.
31In another bowl, add 1/2 cup of mayo, 2 cloves of garlic, and 1/4 teaspoon of salt to make the mayo mixture.
32In another bowl, add 1/2 cup of mayo, 2 cloves of garlic, and 1/4 teaspoon of salt to make the mayo mixture.
33In another bowl, add 1/2 cup of mayo, 2 cloves of garlic, and 1/4 teaspoon of salt to make the mayo mixture.
34Place two sharp cheddar slices on one piece of bread and two slices of provolone on another.
35Place two sharp cheddar slices on one piece of bread and two slices of provolone on another.
36Place two sharp cheddar slices on one piece of bread and two slices of provolone on another.
37Put some of the prepared cheese spread in the middle of the sandwich.
38Put some of the prepared cheese spread in the middle of the sandwich.
39Put some of the prepared cheese spread in the middle of the sandwich.
40Wipe the mayo mixture on the top of the bread.
41Wipe the mayo mixture on the top of the bread.
42Wipe the mayo mixture on the top of the bread.
43Grill the sandwich low and slow to allow the cheese to melt.
44Grill the sandwich low and slow to allow the cheese to melt.
45Grill the sandwich low and slow to allow the cheese to melt.
Ingredients
6 tomatoes
6 tomatoes
6 tomatoes
1 onion
1 onion
1 onion
2 heads of garlic
2 heads of garlic
2 heads of garlic
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
pepper
pepper
pepper
1 handful basil
1 handful basil
1 handful basil
1 cup vegetable stock
1 cup vegetable stock
1 cup vegetable stock
0.33 cup heavy cream
0.33 cup heavy cream
0.33 cup heavy cream
0.5 cup cream cheese
0.5 cup cream cheese
0.5 cup cream cheese
0.5 cup shredded sharp cheddar cheese
0.5 cup shredded sharp cheddar cheese
0.5 cup shredded sharp cheddar cheese
1.5 tablespoons heavy cream
1.5 tablespoons heavy cream
1.5 tablespoons heavy cream
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
0.5 cup mayo
0.5 cup mayo
0.5 cup mayo
2 cloves of garlic
2 cloves of garlic
2 cloves of garlic
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
2 sharp cheddar slices
2 sharp cheddar slices
2 sharp cheddar slices
2 provolone slices
2 provolone slices
2 provolone slices
bread
bread
bread
Equipment
ovenblenderbowlpan
Tips
Roast the vegetables for the soup to enhance flavor.
Go low and slow when grilling the cheese to ensure the cheese melts properly.