Grilled Cheese Sticks and Roasted Tomato Soup

I love grilled cheese, I love tomato soup, and I really love dipping my grilled cheese into tomato soup. This recipe was inspired by an awesome wedding appetizer that I had on Gibson Island this past weekend. I just had to recreate it to be a whole meal. serves 6

Ingredients:
-For the soup
1.5 pounds (about 7) plum tomatoes, sliced in half
2 tbsp extra virgin olive oil
1 3/4 cups vegetable broth
2 cloves garlic
1 tsp Herbs de Provence, or just thyme
salt and pepper to taste
-For the grilled cheese
2 slices of whole wheat bread
As much cheddar cheese as desired
1/2 tbsp butter


Preheat oven to 400F
On a baking tray lined with foil, place tomatoes (cut side up)
Drizzle with olive oil and sprinkle with salt+pepper
Put garlic on the tray covered with a little foil
Place tray into the oven and cook for 1 hour
Put tomatoes and peeled garlic into a blender, mix until pureed

In a pot, heat broth and herbs until slightly boiling
Add puree and simmer for 25 minutes

In a pan, heat butter and add bread with cheese between the slices
Cook for 3 minutes per side on medium heat
Remove grilled cheese and cut into strips

Enjoy!

*Tomato soup can be stored in the refrigerator for up to 4 days

Copyright © 2012 Rachel Pollard