Velvety Roasted Tomato Basil Soup with Crispy Grilled Cheese

🛒 Ingredients

• 3 lbs fresh Roma tomatoes (halved lengthwise)
• 1 large yellow onion (cut into wedges)
• 8 cloves garlic (peeled)
• 3 tbsp extra virgin olive oil
• 1 tsp salt and 1/2 tsp black pepper
• 2 cups vegetable or chicken broth
• 1 cup fresh basil leaves (firmly packed)
• 1/2 cup heavy cream (or coconut cream)
• 1/4 cup grated parmesan cheese

👩‍🍳 Step-by-Step Instructions

1. 1
   Toss halved tomatoes, onions, and whole garlic with olive oil, salt, and pepper on a large baking sheet.
2. 2
   Roast at 400°F (200°C) for 35 minutes until vegetables are caramelized and blistered.
3. 3
   Transfer roasted vegetables and all pan juices into a soup pot with broth.
4. 4
   Bring to a gentle simmer for 10 minutes. Stir in fresh basil leaves.
5. 5
   Use an immersion blender to purée until completely silky and smooth.
6. 6
   Stir in heavy cream and parmesan cheese; season to taste.
7. 7
   Serve piping hot with golden crispy buttered grilled cheese sandwiches.

🥗 Nutrition Facts (Per Serving)