Roasted vegetable soup and grilled cheese

Roasted vegetable soup and grilled cheese

Prep time: 5 minutes

Cook time: 1 hour

Servings: 4

Ingredients:

• 8 Roma tomatoes halved

• 1 red bell pepper halved and deseeded

• 1 yellow onion halved

• 6 cloves of fresh garlic

• 2 cups heavy cream

• 1 cup chicken broth

• 3-4 sprigs of fresh thyme

• 1-2 sprigs of fresh rosemary

• 1 tsp basil leaves

• Pinch of crushed red pepper

• Olive oil

• Salt and pepper to taste

Instructions:

1. preheat grill to medium high heat. Slice veggies in half and place on grill.

2. Grill for about 5 minutes per side and flip. Drizzle with olive oil and season with salt. Place garlic cloves inside open half of bell peppers. Continue to grill for another 5 minutes.

3. Remove veggies from grill and place in blender. Be sure to slice stem off of the onion.

4. Blend until smooth. Place skillet or pot on grill. Pour blended veggies into skillet or pot along with heavy cream and chicken broth. Add herbs, Parmesan rind, crushed red pepper, and salt and pepper to taste. Stir to combine. Bring to a boil. Reduce heat and simmer for about 20-30 minutes.

5. Remove from heat and serve with grilled cheese! Enjoy!