Ingredients:

  • 2 lbs Roma or Vine Tomatoes, halved
  • 1 medium Yellow Onion, roughly chopped
  • 4 large Garlic Cloves, peeled
  • 3 Tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 4 cups Vegetable or Chicken Broth (low sodium preferred)
  • 1/2 cup packed Fresh Basil Leaves, plus extra for garnish
  • 1/4 cup Heavy Cream (optional)
  • Salt and Black Pepper, to taste
  • 8 slices Sourdough Bread
  • 4 Tbsp Unsalted Butter, softened
  • 2 Tbsp Unsalted Butter, for browning
  • 6 oz Sharp White Cheddar Cheese, shredded
  • 4 oz Gruyère Cheese, shredded
  • 1 tsp Dijon Mustard (optional)

Instructions:

  1. Prep & Roast: Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with 3 Tbsp olive oil, oregano, salt, and pepper on a large rimmed baking sheet. Roast for 30–35 minutes until softened and slightly charred.
  2. Simmer: Transfer roasted vegetables and any pan juices to a large Dutch oven. Add the broth. Bring to a simmer over medium heat; cook for 10 minutes to meld flavours.
  3. Blend & Finish: Carefully blend the mixture using a high-powered or immersion blender until completely smooth. Return to the pot, stir in the fresh basil and heavy cream (if using). Taste and adjust seasoning. Keep warm.
  4. Prepare Sandwich Components: Combine the shredded cheddar and Gruyère in a bowl. In a small saucepan, melt the extra 2 Tbsp of butter over medium heat until it browns (beurre noisette). Let cool slightly.
  5. Assemble: Spread the softened butter mixture evenly on one side of all 8 bread slices. On the unbuttered side of four slices, spread a thin layer of Dijon mustard (if using), then layer the mixed cheese evenly. Top with the remaining four slices, butter-side facing out.
  6. Cook Low & Slow: Heat a large skillet over medium-low heat. Place sandwiches in the pan. Cook for 4–6 minutes per side until the bread is deep golden brown and the cheese is fully melted and oozing.
  7. Serve: Slice the Grilled Cheese diagonally and serve immediately alongside the hot Roasted Tomato Soup.