Roasted Tomato Soup & Grilled Cheese with Carmelized Onion

A classic made better! Roasted tomatoes bring a deep, smoky richness to this cozy soup, perfectly paired with grilled cheese and our Caramelized Onion Confit for a gourmet twist.

INGREDIENTS

4 slices of good sourdough bread
150g havarti cheese, grated or sliced
45 ml (3 tbsp.) Brickstone Carmelized Onion
5-6 large tomatoes, quartered
1 yellow onion, quartered
5 garlic cloves, whole
A few basil leaves 
60 ml (1/4 cup) 15% mg cooking cream
Glassses & Grapes Basil Extra Virgin Olive Oil
Maldon or La Belle Excuse sea salt

DIRECTIONS

Preheat oven to 425°F.
Spread tomatoes, onions and garlic cloves on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake for 30-35 minutes.
Assemble grilled cheese with cheese and Carmelized Onion Confit.
Place tomatoes, onions and garlic cloves in a blender. Add cream and basil leaves. Mix well. Add a little broth for a thinner soup and drizzle will olive oil. 

Serve the grilled cheese with the soup and enjoy!