A comforting duo of silky roasted tomato soup and golden grilled cheese sandwiches, perfect for cozy evenings. The soup is packed with fresh basil and a splash of cream for extra glow, while the sandwich offers melty cheddar on buttery crust.
Preheat the oven to 200 °C (400 °F). Toss the halved tomatoes, peeled onion quarters, and whole garlic cloves with olive oil, salt, and pepper, then spread them on a baking sheet and roast until caramelized and fragrant, about twenty minutes.
Transfer the roasted vegetables to a saucepan, add the vegetable broth, and bring to a gentle simmer for five minutes. Then blend everything until smooth, stir in the heavy cream and fresh basil, and season to taste.
Keep the soup warm on low heat while you prepare the sandwiches, adjusting the seasoning if needed.
Spread softened butter on one side of each bread slice. Layer cheddar cheese (and a few basil leaves if you like) between two slices, buttered sides outward.
Heat a skillet over medium heat and cook each sandwich until golden brown and the cheese is melted, pressing gently with a spatula, about four minutes per side.
Ladle the hot soup into bowls, garnish with a few fresh basil leaves, and serve alongside the crispy grilled cheese on plates.
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