Roasted Tomato Basil Soup with Spicy Spinach Grilled Cheese Sandwich

Soup

•10 Roma tomatoes, cut in half

•2 crates cherry tomatoes

•2 garlic bulbs, tops cut

•1 white onion, quartered 

•1 .75 oz container fresh basil

•1tbsp balsamic vinegar

•1 tsp dried thyme

•1 tsp red pepper flakes

•1/4 cup heavy cream

•2 cups chicken stock or vegetable stock

•salt and pepper

Grilled Cheese

•1/2 bag fresh baby spinach

•olive oil

•3 pinches red pepper flakes

•1 tsp garlic, minced

•shredded Gouda cheese

•thin slices of havarti cheese

•sourdough bread

•butter

•parsley

Drizzle olive oil on cookie sheet. Place tomatoes, garlic bulbs, and onion on pan. Heavily salt and pepper.

Roast for 30-40 minutes at 400 degrees. Once done purée with basil in batches in food processor.

Add to soup pot on low heat. Once all tomato mixture is puréed, add all other ingredients except heavy cream.

Simmer for 30 minutes. In the meantime, sauté spinach in saucepan with olive oil, red pepper flakes.

Cook until wilted. Set aside. Butter sourdough and sprinkle with parsley.

Lay butter side down on skillet. Top with havarti, then spicy spinach, then Gouda.

Butter and parsley another sourdough. Top sandwich with butter side up. Flip.

Cook until cheese is meaty and bread is crunchy.

Finally add heavy cream to soup and stir. Enjoy!