A comforting meal featuring a roasted heirloom tomato soup blended smooth, paired with a three-cheese grilled cheese sandwich, perfect for easing into colder months.
Soup:
1. Preheat oven to 350°F (175°C).
2. Drizzle olive oil on a baking pan.
3. Add tomatoes, quartered onion, fresh thyme, and fresh basil into the pan.
4. Keep the peel on the head of garlic, slice the top to expose the cloves, drizzle with olive oil, and nestle into the pan.
5. Add salt and pepper.
6. Bake for approximately 30 minutes.
7. Once roasted, push the garlic cloves out of their peel and add all contents of the pan to a blender, *except* for the thyme.
8. Add vegetable broth (start with 1 cup and add more slowly to reach desired consistency) and coconut milk/cream (or regular milk/cream).
9. Blend until smooth.
10. Pour into a bowl and top with more cream/milk, olive oil, and some cracked pepper.
Grilled Cheese:
1. Use three types of cheese: Dubliner cheddar, parmesan, and Gruyere.
2. Spread a light coat of mayo on one side of two slices of bread.
3. Heat a pan over medium heat, and once hot, add a pat of butter.
4. Place one slice of bread in the pan, mayo side down.
5. Spread the three cheeses evenly over the bread, then top with the second slice, mayo side up.
6. Press the sandwich down occasionally and cook until the bottom is golden brown.
7. Flip and cook the other side until golden brown as well.
