Roasted Tomato Soup + Grilled Cheese

You’ll need:

— 5 large tomatoes, quartered

— 3 carrots, chopped into chunks

— 1 onion, halved

— 4 garlic cloves, peeled

— 15 ml olive oil

— Salt to taste

— 500 ml chicken or vegetable broth

— 2 slices whole grain or sourdough bread

— 30 g cheddar cheese

— Butter for spreading on bread

Method:

— Preheat oven to 180°C (350°F).

— Arrange tomatoes, carrots, onion, and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt.

— Roast the vegetables in the oven for 45-50 minutes, or until they are soft, caramelized, and slightly browned.

— While the vegetables are roasting, prepare the grilled cheese: spread butter on the outside of each bread slice, add cheddar cheese between them, and fry in a pan over low heat. Cover and cook for about 5 minutes on each side until golden brown and the cheese has melted.

— Heat the broth in a pot over medium heat. Once the roasted vegetables are ready, add them to the broth.

— Blend the mixture until smooth, adjusting seasoning to taste.

Serve with your crispy, melted grilled cheese on the side.

ENJOY ♥️