Roasted Tomato Soup

Ingredients

• 150 g onions (approx. 2), chopped
• 3 large garlic cloves, minced
• 800 g tomatoes (approx. 5), halved
• 200 g red bell pepper, quartered
• 500 ml vegetable broth
• 15 g vegetable oil (for roasting and sautéing)
• Salt and herbal pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. Place halved tomatoes and bell pepper on a baking tray, drizzle with vegetable oil, and roast for 25 minutes until lightly charred and caramelized.
3. In a pot, heat vegetable oil and sauté chopped onions until soft and translucent. Add garlic and cook for 1 minute.
4. Add the roasted vegetables to the pot, pour in the vegetable broth, and simmer uncovered for 15 minutes.
5. Blend the soup until smooth, then strain through a fine sieve for an ultra-creamy texture. Season to taste with salt and herbal pepper.

Grilled Cheese Sandwich

Ingredients

• 4 slices of sourdough bread
• 40 g mozzarella, shredded
• 40 g cheddar, shredded
• 20 g Parmesan, finely grated
• 10 g butter, softened

Instructions

1. Heat a non-stick pan over medium-low heat and add the butter directly to the pan, letting it melt evenly.
2. Layer mozzarella, cheddar, and Parmesan on two slices of sourdough bread, then top with the remaining slices to form sandwiches.
3. Place the sandwiches in the pan and press lightly with a spatula.
4. Cook for about 3 minutes per side, until golden brown and crisp, with the cheese melted into a rich, stretchy filling.
5. Slice diagonally and serve immediately alongside the roasted tomato soup.