Hot Honey Cheddar Bacon Grilled Cheese with Roasted Tomato Soup

Roasted Tomato Soup

• 8 large tomatoes
• 2 containers cherry tomatoes
• 2 red bell peppers
• 4 medium carrots
• 4 garlic cloves
• 1 red onion
• Fresh rosemary
• Fresh thyme
• Italian seasoning — or oregano + basil
• Olive oil
• Salt & pepper
• Chicken bone broth (1–1½ cups per blender batch)
• ¼ cup shredded Parmesan
• ½ cup heavy whipping cream
• 1–2 Tbsp brown sugar
• Fresh basil, Parmesan and heavy cream, for topping

Hot Honey Cheddar Bacon Grilled Cheese

• Sourdough bread, sliced
• Sharp white cheddar cheese slices
• Bacon, cooked
• Tomato, sliced
• Butter, for spreading
• Hot honey, for drizzling

Roasted Tomato Soup

1. 1

   Throw the tomatoes, cherry tomatoes, red bell peppers, carrots, garlic, red onion, rosemary and thyme on a pan with Italian seasoning, olive oil, salt and pepper.

2. 2

   Roast at 425°F for 45 minutes.

3. 3

   Once everything is roasted and ridiculously good smelling, blend in batches with 1–1½ cups chicken bone broth per batch until smooth.

4. 4

   Pour into a pot and bring to a simmer, then stir in the Parmesan, heavy whipping cream, brown sugar, and salt & pepper to taste.

5. 5

   Top with fresh basil, Parmesan and a little drizzle of heavy cream.

Hot Honey Cheddar Bacon Grilled Cheese

1. 1

   Spread the sourdough bread with butter and add all the ingredients onto the bread in a pan.

2. 2

   Cook until nice and melty and cheesy, then drizzle with hot honey.