Ingredients:

  • 2 lbs (900 g) ripe tomatoes, halved
  • 1 medium onion, diced
  • 4 cloves garlic, peeled
  • 3 tablespoons (45 ml) olive oil
  • 2 cups (480 ml) vegetable broth
  • 1 teaspoon (5 g) sugar
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)
  • 8 slices of bread (such as sourdough or whole wheat)
  • 8 oz (225 g) cheddar cheese, sliced
  • 4 tablespoons (60 g) unsalted butter, softened

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Arrange halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
  3. Roast in the oven for about 25 minutes or until caramelized and fragrant.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth and sugar. Use an immersion blender until smooth (or blend in batches).
  5. Heat over medium-low for 5-10 minutes. Adjust seasoning.
  6. Butter one side of each slice of bread. Assemble sandwiches with cheese in the middle, buttered side out.
  7. Heat a skillet over medium heat, grill sandwiches until golden brown on each side and cheese is melted.
  8. Ladle soup into bowls, garnish with fresh basil if desired, and serve with grilled cheese on the side.