Roasted Red Pepper and Tomato Soup with Veggie Grilled Cheese

Roasted Red Pepper and Tomato Soup

1. Pre-heat oven to 400°F.
2. Cut tomatoes in half and remove seeds. Cut red peppers in half, removing ribs and seeds.
3. Peel onion and cut into fourths.
4. On a baking sheet, spread out the tomatoes, red peppers, onion, and garlic.
5. Toss vegetables with olive oil and 1/4 tsp of salt until evenly coated.
6. Place baking sheet into oven and roast for 25 minutes. Turn pan after 25 minutes and roast for another 10-15 minutes until tomatoes look dry and withered and red peppers are soft. Remove and let cool.
7. While vegetables are roasting, heat broth and basil to a simmer.
8. Add cooled roasted tomatoes, red peppers, onion, and garlic to a blender and blend until smooth.
9. Stir vegetable mixture into the vegetable broth and let it come to a simmer. Add salt and pepper to taste. Adjust seasonings if needed.
10. Serve with grilled cheese and enjoy!

Veggie Grilled Cheese

1. Gather ingredients and slice the vegetables that you want to use on your grilled cheese.
2. Heat frying pan to medium high heat.
3. Brush olive oil on the outside of each bread slice.
4. Place one piece of bread in pan. Add one cheese slice, sliced vegetables, and another cheese slice. Place the other slice of bread with the olive oil side facing out.
5. Cover the pan with a lid or aluminum foil to help melt the cheese. Once both sides are browned, take off heat and serve with tomato and roasted red pepper soup or eat as is.