Herb Grilled Cheese & Roasted Tomato Soup

From saved to cooked

How to make it

1. 1

   Roast the vegetables

   Place the cherry tomatoes, garlic heads, onion and red bell pepper in a baking dish.

   Add salt, pepper, chilli flakes and olive oil, then mix to coat.

   Bake at 200 °C until the vegetables are softened.

2. 2

   Blend the soup base

   Transfer the roasted vegetables into a blender.

   Blend until smooth.

3. 3

   Cook the soup

   Pour the blended mixture into a medium saucepan.

   Place over medium-high heat, add the water and coconut milk, and mix.

   Cook for a few minutes, then add the parmigiano reggiano.

   Lower the heat and cook, stirring often, until the soup has thickened a bit.

4. 4

   Assemble the sandwich

   Spread the butter over the bread, only on the outer sides of the sandwich.

   Place the bread slices on a pan over medium heat and add the gouda and mozzarella.

5. 5

   Toast the sandwich

   Gently place one slice over the other.

   Toast until the bottom slice is golden brown, then flip and toast the other side.

6. 6

   Finish and serve

   Mix the olive oil with the parsley and spread it over the top of the sandwich.

   Serve warm with the tomato soup.