Roasted Tomato Soup And Grilled Cheese

Make the Roasted Tomato Soup: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

In a large bowl, toss together the tomatoes, olive oil, onion, garlic, Savory spice blend, salt, and pepper.

Arrange the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.

Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.

In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine.

While the soup simmers, make the Grilled Cheese; Spread 1 tablespoon of softened butter on one side of each slice of bread. Flip the bread so the buttered side faces down, then sprinkle the other side of each slice with ¼ teaspoon of the Savory spice blend. Layer the cheddar and Havarti cheeses on 4 slices of bread, then close the sandwiches with the remaining slices of bread, buttered side out.

Toast the sandwiches, buttered side down, in a large pan over medium heat until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.

Transfer the grilled cheeses to the oven for 5-10 minutes, until the cheese is gooey and fully melted.

Remove the soup pot from the heat, then purée the soup with an immersion blender until completely smooth and creamy.

Ladle into bowls and top with basil. Cut the grilled cheese sandwiches in half on the diagonal and serve warm alongside the soup.

Enjoy!