Belle’s Roasted Tomato Soup & Cast-Iron Grilled Cheese

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Method

1. Roast the aromatics: Preheat the oven to 400°F (200°C). Arrange the tomatoes, the quartered onion and the garlic on a parchment-lined tray. Drizzle with 3 Tbsp olive oil, season with salt and pepper. Roast 20–25 min until caramelized and blistered.
2. Saute the base: In a heavy Dutch oven over medium heat, warm the remaining oil. Saute the diced onion 3 min until translucent. Stir in the tomato paste and cook 2 min, stirring, until a rich brick red.
3. Simmer: Tip in the whole roasted tray, juices and all. Pour in the broth and simmer gently 5 min.
4. Blend and finish: Remove from the heat. Add the balsamic and basil and blend smooth with an immersion blender. Return to low heat, swirl in the cream, and season to taste.
5. Assemble: Spread a thin, even layer of mayo on the outside of each slice. Layer the mozzarella and cheddar between slices.
6. Cast-iron sear: In a preheated cast-iron skillet over medium-low heat, press gently and toast 2–3 min per side until deeply golden and the cheese is melted.
7. Serve: Slice diagonally and serve with steaming bowls of soup.