Tomato Soup & Grilled Cheese

To serve 4-6 people.

INGREDIENTS

Red Onions - 3 average Onions

Garlic - 1 bulb

Cherry Tomatoes - 300g

Tomatoes - 500g

Vine/Plumb Tomatoes - 300g

Extra mature Cheddar Cheese - 350g

Parmesan Cheese - 150g

Bread - 1 loaf of your choice

INSTRUCTIONS

1. First, pre heat the oven to 180 degrees.

2. Quarter 3 average sized red Onions.

3. Add the Onion to a roasting tray.

4. Next, slice the top off a bulb of Garlic and add to the tray.

5. Add the Plumb, and Cherry Tomatoes to the tray, whole.

6. Cut the large Tomatoes into quarters, and also add them to the tray.

7. Drizzle the Tomatoes in Olive Oil, and place into the oven for around 35-45 minutes.

8. Take a large mixing bowl and a box grater.

9. Grate out the Cheddar and Parmesan.

9. Mix the Cheeses together.

10. Cut the Bread into thick slices.

11. Add a couple of handfuls of the Cheese to a slice of Bread, and place another slice on top.

12. After 40 minutes, roughly, remove the tray from the oven.

13. Squeeze out the Garlic, pour everything out into a Dutch oven, and place this on to a medium hob.

14. Season the Soup, add the tomato vines, and bring up to a simmer.

15. After 20 minutes, remove the Tomato vines and blend the Soup until smooth.

16. Keep the Soup on a low heat, and place a frying pan on the hob, set to medium.

17. Add a generous knob of Butter, once it is foaming, very lightly season the Sandwich, and add it to the pan.

18. Turn the Sandwich every 40 seconds until the Cheese is gooey and melted, and the Bread is golden and crispy.

19. To finish the Grilled Cheese, grate over some Parmesan, flip, and repeat twice on each side to get a Cheesy crust on the Sandwich.

20. Pour some of your Soup out into a bowl, finish with a drizzle of Olive Oil, and Cream.

21. Cut the Grilled Cheese in half, and serve.

Enjoy