This soul-warming duo brings together the rich, caramelized flavor of oven-roasted tomatoes, red bell pepper, and garlic - blended into a velvety soup with a swirl of cream and fresh basil.
Paired with a golden, buttery grilled cheese sandwich oozing with melty goodness, it's the kind of nostalgic meal that wraps you in warmth. Whether it's a rainy day or quick weeknight dinner, this timeless pairing never goes out of style.
Chop fresh tomatoes, red bell pepper, onion, and garlic into small pieces.
Place the chopped vegetables in an oven-safe dish. Drizzle with olive oil and sprinkle with salt. Roast at 390°F (200°C) for 50 minutes until caramelized and fragrant.
Transfer the roasted veggies to a pot. Add vegetable stock and a splash of half-and-half cream. Blend using a hand blender until smooth and creamy.
Tear in a handful of fresh basil leaves and blend again until the basil is fully incorporated and the soup turns a vibrant shade of green-flecked red.
Butter one side of each bread slice. Place one slice butter-side-down in a hot pan. Add a generous layer of your favorite cheese.
Top with the second slice (butter-side-up). Cook over medium heat, flipping only once, until both sides are golden and the cheese is melted and gooey.