Tomato Soup & Grilled Cheese 🍅🧀 The best tomato soup!! I can’t wait for soup season!! 🍂🎃🤎 Ingredients * 4 large tomatoes, cut into chunks * 1–1½ cups grape tomatoes * 1 red bell pepper, roughly chopped * 1 large carrot, peeled and roughly chopped * 1 yellow onion, cut into chunks * 6 cloves garlic, or 2 tbsps. minced garlic * 1–2 tablespoons olive oil * Salt and black pepper, to taste * 1 teaspoon oregano * 1 teaspoon red pepper flakes, optional * 2 cups chicken bone broth * 1 large handful fresh basil (about 1 packed cup) * 1 tablespoon unsalted butter * 2–3 cloves garlic, minced * 1 can (6 oz) tomato paste * 1 cup heavy cream * 1 teaspoon garlic powder * 1 teaspoon onion powder * ½ teaspoon dried thyme Classic Grilled Cheese Ingredients * 4 slices sourdough bread * 2 tablespoons softened butter or mayonnaise * 4–6 slices cheese (cheddar, provolone, mozzarella, or a combination) Directions 1. Preheat oven to 425°F. Add tomatoes, grape tomatoes, bell pepper, carrot, onion, and garlic to a baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and red pepper flakes. 2. Roast for 40–50 minutes, until soft and slightly caramelized. 3. Add roasted vegetables and garlic to a blender with 2 cups chicken broth. Blend until smooth, then add basil and blend again. 4. Melt butter in a pot. Add minced garlic and tomato paste and cook for about 5 minutes. 5. Pour in the blended tomato mixture. Stir in heavy cream, garlic powder, onion powder, thyme, oregano, salt, and pepper. Simmer for 10 minutes. Strain if you want it extra smooth. 6. For the grilled cheese, butter the outside of the sourdough, add cheese, and cook in a skillet over medium-low heat until golden and melty on both sides. 7. Serve warm and enjoy! #fallrecipes #fall #soupseason #spookyseason #recipes - @foodtherapywithmeg