Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place
Cherry Tomatoes (3 cups)
,
Tomatoes (1 1/4 cups)
,
Red Bell Pepper (1)
,
Yellow Onion (1)
,
Garlic (6 cloves)
, and
Fresh Thyme (4 sprigs)
on the baking sheet. Drizzle
Vegetable Oil (1 1/2 Tbsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
on top.
Step 3
Bake in the preheated oven for 20-30 minutes.
Step 4
Remove from oven. Discard thymes from the tray.
Step 5
Into a blender or food processor, add everything from the tray along with
Vegetable Broth (1 1/4 cups)
,
Heavy Cream (1/4 cup)
,
Tomato Paste (1 Tbsp)
, and
Fresh Basil (1 bunch)
. Blend until smooth.
Step 6
Season the soup with
Granulated Sugar (1 pinch)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
if needed. Pulse a couple of times just to combine the seasonings. Set aside.
Step 7
Spread one side of each slice of
Sourdough Bread (8 slices)
with
Mayonnaise (1/4 cup)
. Then melt the
Butter (2 Tbsp)
in a cast iron skillet over medium-low heat.
Step 8
Place a slice of bread with mayo side down. Then spread the
Dijon Mustard (1/4 cup)
over and top with a couple of slices of
Gouda (8 slices)
cheese followed by
Sharp Cheddar Cheese (1 cup)
and
Gruyère Cheese (1 cup)
.
Step 9
Top with another slice of bread with mayo side up. Grill for about 2 minutes until golden brown.
Step 10
Flip and cook for another 2 minutes until another side is golden brown.
Step 11
Serve the grilled cheese with tomato soup garnished with heavy cream and basil on top.
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