Richard’s Tomato Soup and Grilled Cheese

Make the tomato soup: Preheat your oven to 400℉.

In a mixing bowl, place the Tomatoes (6), Red Bell Pepper (1), Red Onions (2), Garlic (4 cloves), Fresh Rosemary (1 sprig), Fresh Basil (1 bunch), and Fresh Thyme (1 sprig) and toss with Olive Oil (4 Tbsp), Kosher Salt (to taste), Ground Black Pepper (to taste), and Balsamic Vinegar (3 Tbsp) until well coated.

Place on a parchment lined sheet tray and roast until the tomatoes are charred and the onions are caramelized, about 20 minutes.

Remove the woody herb stems from the tray and place the veggies into a blender.

Add the Vegetable Stock (2 cups) and Heavy Cream (1/2 cup) and blend until smooth. Keep the soup warm while you make the grilled cheese.

Make the grilled cheese: Preheat a large skillet over medium heat and add Butter (2 Tbsp) and Grapeseed Oil (1 Tbsp).

Layer the Sourdough Bread (2 slices) with the Sargento® Natural American Cheese Slices (4), Mozzarella Cheese (1/2 cup), and Gruyère Cheese (1/2 cup). Season lightly with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and top with the remaining slice of bread.

Place the sandwich in the skillet along with the Fresh Rosemary (2 sprigs) and Fresh Thyme (2 sprigs).

Place a heavy bottom pan on top of the sandwich and cook until golden brown and crispy.

Flip, press down again and continue cooking until the cheese is completely melted through.

Finish the soup with a drizzle of Crème Fraîche (1 Tbsp), sprinkled with Grated Parmesan Cheese (1 Tbsp) and Fresh Basil Leaves (4), and seasoned lightly with Ground Black Pepper (to taste) and serve with the grilled cheese.