Hi! Welcome to Sarah Kate’s! Today’s recipe is a super easy creamy tomato soup. This is a fantastic weeknight recipe that you can throw in the oven and still get a few things done! Hope you enjoy!

Ingredients

For the Soup

• Three Large Better Boy Tomatos
• Half of One Very Large Sweet Onion
• One Red Bell Pepper
• A head of Garlic (the top cut off or individually added cloves)
• Fresh Thyme
• Fresh Basil
• Olive Oil
• Salt
• Pepper
• 1/2 cup of Chicken Stock
• 1/4 Cream

For the Grilled Cheese

• Sourdough bread
• Cheddar Cheese
• Pepper Jack Cheese
• Colby Jack Cheese

Preheat your oven to 400.

You’re going to start by cutting up your tomatoes, onion, and bell pepper into fourths. Put them in a baking pan with the garlic, thyme, basil, salt, and pepper. You are going to drizzle a generous amount of olive oil over the pan. Put the full pan in the oven for 40 minutes, stirring halfway through.

Once the everything in your pan has roasted, pour the ingredients into a Dutch oven or deeper pot. Add the chicken stock and bring to a simmer and stir. After simmering, add to a blender or use an immersion blender to blend everything together. I recommend a blender for this recipe just because I think it mixes everything a bit better. If you used a blender, pour the soup back into the pot and add your 1/4 cup of cream!

For the grilled cheese, butter the sides of your bread that will be toasted with lightly softened butter. One medium-low heat, add the slices to a large pan and let them toast. After they are slightly toasted add the cheese and create the sandwiches. Cover for 3-4 minutes then flip the sandwich and cover again for 3-4 minutes. Covering the pan helps melt the cheese faster and prevents your grilled cheese from burning! Enjoy!