A high‑protein creamy roasted tomato soup paired with a classic grilled cheese, featuring bone broth for extra nutrition and a buttery, cheesy sandwich.
Preheat the oven to 450 °F.
Add quartered tomatoes, chopped yellow onion, halved honeynut squash, and garlic to a baking sheet. Drizzle with olive oil and season with salt and black pepper.
Roast the vegetables for 15–20 minutes, until the tomatoes are juicy and the vegetables are tender.
Let the roasted vegetables cool to room temperature, then transfer them and their juices to a high‑speed blender. Add the basil and blend until very smooth.
In a large soup pot over medium‑high heat, melt the butter and whisk in the flour to form a roux. Cook for about 1 minute, then stir in the honey.
Stir in the vegetable stock (or chicken bone broth) and bring to a boil. Reduce heat to medium, add the blended tomato mixture, and stir until well combined.
Bring the soup to a boil again, then simmer for 5–10 minutes. If desired, stir in the heavy cream.
Spread unsalted butter on the outside of each slice of sourdough bread. Place one butter‑side‑down slice in a skillet over medium‑low heat, add grated medium cheddar and a slice of havarti, then top with the second slice, butter side up.
Cook the sandwich for 3–4 minutes, then flip and cook an additional 2–3 minutes, until both sides are golden brown and the cheese is melted.
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