Golden crunchy sandwiches with a silky homemade tomato soup

$6.48/serving$6.55at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• bread4 thick slices
• cheddar cheese1½ cups, grated
• butter3 tbsp
• on the vine tomato6 ea
• yellow onion1 ea
• garlic3 cloves
• vegetable stock2 cups
• whipping cream1/4 cup
• basil leavesa handful

Method

1Roast the tomatoes

• •Heat the oven to 425F.
• •Halve the tomatoes and quarter the onion.
• •Toss them on a sheet pan with the whole peeled garlic cloves, 2 tbsp oil and a pinch of salt.
• •Roast 25 minutes until soft and charred at the edges.

2Blend the soup

• •Scrape the roasted vegetables into a blender with the vegetable stock.
• •Blend until completely smooth.
• •Pour into a pot, stir in the cream and most of the basil, and keep warm over low heat.
• •Season to taste with salt and pepper.

3Griddle the sandwiches

• •Butter one side of each slice of bread with the butter.
• •Build two sandwiches, buttered sides out, with the cheddar inside.
• •Cook in a pan over medium heat 3 to 4 minutes per side, pressing gently, until deep golden and the cheese is fully melted.

4Plate

• •Cut the sandwiches in half.
• •Ladle the soup into two bowls and garnish with the remaining basil.
• •Serve together for dunking.