Sheet-Pan Tomato Soup & Grilled Cheese

Soup instructions:

1. Preheat oven to 375°F (190°C).
2. Add all vegetables & garlic to a parchment-lined baking tray. Drizzle with olive oil, making sure to coat the exposed garlic, & season.
3. Roast for 45–60 mins, until the vegetables are soft and the cherry tomatoes burst.
4. Transfer everything to a blender, squeeze the roasted garlic. Add broth, cream, & basil.
5. Blend until smooth, adding more broth as needed to reach desired consistency.

Grilled cheese instructions:

1. Layer all cheese between the sourdough slices.
2. Generously butter both outer sides of the sandwich.
3. Pan-fry low and slow in more butter, until golden & crispy on both sides + the cheese is fully melted.