Roasted Tomato Soup with Grilled Cheese

• 6  - tomatoes
• 1  - red bell pepper
• 1  - yellow onion
• 1 pint - cherry tomatoes
• 2 heads - whole garlic
• ⅛  - Olive oil
• ⅛  - Salt
• ⅛  - Black pepper
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• ½ teaspoon - dried basil
• 3 tablespoon - unsalted butter
• ½  - yellow onion
• 3 cloves - garlic
• 5 tablespoon - tomato paste
• 1 cup - tomato sauce
• 5 cup - vegetable or chicken broth
• ½ cup - heavy cream
• ½ cup - Parmesan cheese
• ⅛  - Fresh basil
• ⅛  - Parmesan rinds
• ⅛  - cream drizzle, bacon bits

Instructions

1. Preheat oven to 400°F (200°C). In a baking dish, combine chopped tomatoes, bell pepper, onion, and cherry tomatoes.
2. Add garlic heads (wrapped in foil), drizzle all vegetables with olive oil, and season with salt, pepper, garlic powder, onion powder, paprika, and dried basil.
3. Roast for 45–60 minutes until deeply caramelized.
4. In a large pot, melt butter and a bit of olive oil over medium heat. Sauté diced onion until tender, then add minced garlic.
5. Once garlic is fragrant, stir in tomato paste and cook until darkened. Add tomato sauce and roasted vegetables.
6. Pour in broth and season again to taste. Blend using an immersion blender until smooth.
7. Bring to a simmer and stir in heavy cream. Add Parmesan rinds if using and simmer for 20–30 minutes.
8. Remove rinds and stir in grated Parmesan and fresh basil.
9. Serve hot, topped with more cheese, cream, bacon bits, and a grilled cheese on the side.