Roasted Tomato Basil Soup with Grilled Cheese

Preheat oven to 400°F (200°C).

Core the Roma tomatoes and cut them into quarters.

Spread the quartered tomatoes on a large sheet pan. Drizzle generously with olive oil and season with kosher salt and freshly ground black pepper.

Roast for about 30 minutes, until the tomatoes are lightly caramelized and roasted.

While the tomatoes are roasting, dice the onion and mince the garlic.

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion, season with a pinch of salt and pepper, and sauté for about 3 minutes until tender.

Add the minced garlic and cook until fragrant, about 1 minute.

Pour in the chicken stock, add the packed fresh basil leaves, and then add the roasted tomatoes along with all the juices from the pan.

Season the mixture again with a little more salt and pepper.

Bring the soup to a boil, then reduce the heat to low, and let it simmer for 40 minutes.

Carefully transfer the hot soup to a blender and blend until completely smooth.

Pour the blended soup back into the pot and stir in the heavy cream.

To make the optional grilled cheese, butter one side of each slice of sourdough bread.

On the unbuttered side of two slices, layer with provolone and shredded cheddar cheese. Top with the remaining bread slices, butter-side up.

Cook on a griddle or in a pan over medium heat until the bread is golden brown and the cheese is melted and bubbly, flipping once.

Ladle the soup into bowls. Garnish with a swirl of creme fraiche, a drizzle of olive oil, a sprinkle of black pepper, and micro basil.

Serve the hot soup with the grilled cheese for dipping.