Sheet-Pan Tomato Soup & Grilled Cheese

Ingredients

• 2 red bell peppers (Halved and seeded)
• 2 hot house tomatoes (Large; halved)
• 2 lb cherry tomatoes
• 2 onions (Quartered)
• 2 heads garlic (Tops cut off)
• 4 tbsp olive oil
• 1 tsp red pepper flakes (The source lists this amount for red pepper flakes, oregano, and thyme together; exact split is unspecified.)
• oregano (The source lists this with red pepper flakes and thyme under a shared amount of 1 tsp; individual amounts are unspecified.)
• thyme (The source lists this with red pepper flakes and oregano under a shared amount of 1 tsp; individual amounts are unspecified.)
• salt (To taste)
• pepper (To taste)
• 2 cup broth (Of choice; add more as needed for desired consistency)
• 0.5 cup heavy cream or coconut milk (Choose heavy cream or coconut milk)
• fresh basil (A handful)
• 2 slices fresh sourdough
• 2 oz sharp cheddar cheese
• 2 oz mozzarella cheese
• fresh Parmesan (As desired)
• 1 tbsp butter (For buttering the sandwich; the instructions also call for more butter for pan-frying, with no amount specified.)
• butter (More, for pan-frying; amount unspecified)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line a baking tray with parchment.

2. 2

   Halve and seed the red bell peppers, halve the hot house tomatoes, quarter the onions, and cut the tops off the garlic heads if you have not already done so.

3. 3

   Arrange all the vegetables and garlic on the prepared baking tray. Drizzle with olive oil, making sure the exposed garlic is coated, then season with the red pepper flakes, oregano, thyme, salt, and pepper.

4. 4

   Roast for 45–60 minutes, until the vegetables are soft and the cherry tomatoes have burst.

5. 5

   Transfer the roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender.

6. 6

   Add the broth, heavy cream or coconut milk, and fresh basil to the blender.

7. 7

   Blend until smooth, adding more broth as needed to reach the desired consistency.

8. 8

   Layer the sharp cheddar, mozzarella, and fresh Parmesan between the sourdough slices.

9. 9

   Generously butter both outer sides of the sandwich.

10. 10

    Pan-fry the sandwich slowly over low heat, using more butter, until both sides are golden and crispy and the cheese is fully melted.

Notes

The source does not specify the amount of each seasoning in the shared 1 tsp measure, the amount of extra butter for pan-frying, or a serving quantity. Serving estimate is 4. The source says to use heavy cream or coconut milk; nutrition shown for that row is an estimate using heavy cream.

Nutrition per serving

• dinner
• main
• comfort food
• vegetarian
• roasted
• sheet-pan
• stovetop
• weeknight