Ingredients:
- 2 lbs (900g) Roma Tomatoes, halved
- 1 large (200g) Yellow Onion, quartered
- 4 cloves Garlic, unpeeled
- 2 tbsp Olive Oil, plus extra for drizzling
- 1 tsp Dried Oregano
- ½ tsp Red Pepper Flakes (optional)
- 4 cups (950ml) Vegetable Broth (or Chicken Broth)
- ½ cup (120ml) Heavy Cream (or Coconut Cream for vegan)
- ¼ cup (10g) Fresh Basil Leaves, chopped, plus more for garnish
- Salt and freshly ground Black Pepper to taste
- 4 slices Bread (Sourdough or crusty white bread recommended)
- 4 tbsp (56g) Butter, softened
- 4 slices Cheddar Cheese (or your favourite cheese)
Instructions:
- Toss tomatoes, onion, and garlic with olive oil, oregano, red pepper flakes (if using), salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 30 minutes, until softened and slightly caramelized.
- Squeeze roasted garlic from its skin and add to the pot. Add the roasted tomatoes and onion to a large pot or Dutch oven. Add vegetable broth and bring to a simmer. Simmer for 15 minutes to allow flavors to meld.
- Using an immersion blender, blend the soup until smooth (or carefully transfer to a regular blender). Stir in heavy cream and fresh basil. Season with salt and pepper to taste.
- Butter one side of each bread slice. Place two slices of bread, butter-side down, in a small skillet or griddle over medium heat. Add a slice of cheese to each slice of bread. Top with the remaining slices of bread, butter-side up. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
- Cut the grilled cheese sandwiches into cubes to make croutons.
- Ladle soup into bowls and top with grilled cheese croutons and fresh basil.