Roasted Tomato Soup with Healthy Grilled Cheese Sandwich

Ingredients for soup

1 dozen Roma Tomatoes
1 bulb of garlic
1/4 cup of heavy cream
2 cans of petite diced tomatoes
1/4 cup olive oil
4 ounces of goat cheese* (Optional)
salt, pepper, thyme, dried basil, and onion powder to taste.

For the soup, preheat oven to 400. Slice the Roma Tomatoes length wise in half and place on foiled baking sheet. Add olive oil and salt and pepper to taste over each tomato half. Next, slice off the top 1/4 inch or so of the bulb of garlic. Add olive oil, salt and pepper to the exposed top of the bulb and wrap entire bulb in aluminum foil.

The garlic bulb goes into the oven for the longest amount of time, 30-40 minutes or until the consistency of butter. (You should be able to squeeze the garlic out from the skins when done). Put the tomatoes in the oven and roast for 25 minutes.

In a blender, add the roasted tomatoes and the roasted garlic and liquefy. Add contents to a large soup pot. Then add the canned tomatoes with the juice into the blender and liquefy. Add contents to the soup pot. Stir together and add salt, pepper, onion powder, thyme and dried basil to taste.

Simmer for 30 minutes and add the cream (as much or as little as you'd like) at the end. Break off little chunks of the goat cheese and stir into the soup until it's all melted.

Ingredients for Grilled Cheese Sandwich

Freshly baked bread ;-)
4 slices of any cheese (yellower cheeses melt faster than orange ones)
2 TBSP of olive oil

Using a non-stick pan, add 1/2 a tablespoon of olive oil over medium-high heat. Use the remaining olive oil (I eyeball it) on the 'outside' of the bread. I oil one side, place the oil-side-down into the pan and then press firmly on the top of the sandwich with a spatula. Before you flip it, be sure to add olive oil to the top of the bread. Flip and press down firmly with the spatula until the bread is crunchy and all of the cheese has melted, about five minutes total.