# What You'll Need:
→ Roasted Tomato Soup
01 - 1.5 lbs ripe tomatoes, halved
02 - 1 medium onion, quartered
03 - 4 garlic cloves, peeled
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon dried thyme or basil
08 - 2 cups vegetable broth
09 - 1 tablespoon tomato paste
10 - 1 teaspoon sugar, optional
11 - 1/2 cup heavy cream or whole milk, optional
→ Grilled Cheese Croutons
12 - 4 slices sandwich bread
13 - 4 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons unsalted butter, softened
# How to Make It:
01 - Set oven temperature to 400°F.
02 - Arrange halved tomatoes with cut side up on a baking sheet. Add quartered onion and peeled garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme or basil.
03 - Roast for 25 to 30 minutes until tomatoes are soft and caramelized.
04 - Transfer roasted vegetables and any pan juices to a large pot. Add vegetable broth, tomato paste, and sugar if using. Bring to a simmer over medium heat for 10 minutes, stirring occasionally.
05 - Using an immersion blender, blend soup until smooth. Alternatively, carefully transfer in batches to a countertop blender. Stir in cream or milk if desired and adjust seasonings.
06 - Maintain soup over low heat until ready to serve.
07 - Spread softened butter on one side of each bread slice.
08 - Place cheese between two slices with buttered sides facing outward.
09 - Heat a skillet over medium heat. Cook sandwiches until golden brown with melted cheese, approximately 2 to 3 minutes per side.
10 - Allow sandwiches to cool slightly, then cut into 1-inch cubes.
11 - Ladle soup into bowls and top with warm grilled cheese croutons.
