Ingredients:

  • 3 lbs Roma Tomatoes, halved
  • 1 large red bell pepper, seeded and quartered
  • 1 medium yellow onion, wedged
  • 6 cloves garlic, peeled
  • 3 tbsp olive oil
  • 2 cups low-sodium vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar
  • salt and black pepper to taste
  • 8 slices sourdough bread
  • 4 oz sharp cheddar, grated
  • 4 oz mozzarella, grated
  • 3 tbsp mayonnaise

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss halved tomatoes, red pepper, onion wedges, and garlic cloves with olive oil, salt, and pepper. Roast for 35–40 minutes until vegetables are softened and charred at the edges.
  2. Transfer the roasted vegetables and all pan juices into a pot. Stir in the vegetable broth and balsamic vinegar.
  3. Add fresh basil and blend using an immersion blender or standing blender until completely smooth.
  4. Simmer the soup on low for 10 minutes to let the flavors marry.
  5. Spread a thin, even layer of mayonnaise on one side of each sourdough bread slice.
  6. Place one slice mayo-side down in a skillet, add a blend of grated cheddar and mozzarella, top with a second slice (mayo-side up), and sear until golden brown and cheese is melted.