Ingredients
F
For the Tomato Soup
c
2 ½ cups cherry tomatoes
h
2 heads garlic
m
1 medium onion
f
¼ cup fresh basil leaves
r
1 red bell pepper
c
1 teaspoon chili flakes
w
¾ cup water or Vegetable Broth
c
¾ cup coconut milk or heavy cream
g
¼ cup grated Parmigiano Reggiano
S
Salt & pepper, to taste
o
2 tablespoons olive oil
F
1 For the Grilled Cheese Sandwich ( grilled cheese)
o
2 slices of bread of your choice (sourdough recommended)
g
2 slices gouda cheese
s
⅓ cup shredded mozzarella cheese
B
Butter, for spreading
o
1 tablespoon olive oil
f
1 teaspoon fresh parsley, chopped
Directions
1
Tomato Soup
2
Preheat your oven to 400°F
3
In a baking dish, combine cherry tomatoes, garlic heads, onion, red bell pepper, salt, pepper, chili flakes, and olive oil. Toss everything to coat.
4
Roast in the oven for 40-50 minutes, or until the vegetables are softened and slightly caramelized.
5
Transfer the roasted vegetables to a blender. Add half of the heavy cream and basil, and blend until smooth.
6
Pour the soup mixture into a medium saucepan over medium-high heat. Add the water and the remaining heavy cream, stirring to combine.
7
Cook for a few minutes, then stir in the grated Parmigiano-Reggiano.
8
Lower the heat to medium-low and let the soup simmer for about 10 minutes, stirring often, until it thickens slightly.
9
Grilled Cheese Sandwich
10
Spread butter on one side of each slice of bread (this will be the side that touches the pan).
11
Place the bread slices, buttered side down, on a skillet over medium heat. Layer with the gouda and shredded mozzarella.
12
Carefully place one slice on top of the other, forming a sandwich. Toast until the bottom slice is golden brown, then flip and toast the other side until golden and the cheese is melted.
13
In a small bowl, mix olive oil and chopped parsley, then brush over the top of the sandwich for added flavor.
14
Serve the grilled cheese warm, paired with the tomato soup.
