Grilled Cheese and Tomato Soup

Ingredients

• 800 g plum tomatoes
• 1 onion
• 4 cloves garlic
• 3 tbsp olive oil
• 400 ml vegetable broth
• 80 ml cream
• 10 leaves basil
• 8 slices sourdough bread
• 250 g sharp cheddar
• 60 g butter

Steps

1. Halve the tomatoes, then roast with onion, garlic, olive oil, and salt at 200°C for 35 minutes.
2. Blend the roasted vegetables with broth and cream into a smooth soup, then warm through.
3. Butter the outside of each bread slice.
4. Layer cheddar between two slices, then griddle over medium heat 3 minutes per side until deeply golden and molten.
5. Slice diagonally.
6. Serve alongside the hot soup and scatter basil.