Pesto Grilled Cheese and Homemade Roasted Tomato Soup

Roasted Tomato Soup:

Cut 6-8 large heirloom tomatoes into fours and place on a baking sheet with olive oil, salt and pepper. Roast for 40 minutes (rotating half way through) at 450 degrees.

In a large saucepan, saute 1/2 diced white onion on medium-high heat until they become translucent (8 minutes or so). Add in 5 minced cloves of garlic and roasted tomatoes and stir/break up tomatoes with a wooden spoon. Add in 2 cups veggie broth, stir, and bring to a boil. Place 2-3 large sprigs of basil and thyme on top and reduce to a simmer. Cover and let simmer for 20-30 minutes. Remove herbs from the top and either place in a blender or use a hand held blender. Add salt and pepper to taste. Serve with more fresh basil, Greek yogurt, and freshly ground black pepper.

Pesto grilled cheese is whole wheat sourdough from TJ’s, vegan kale pesto, avocado, Muenster cheese, and baby spinach and arugula. Drizzled with some olive oil and cooked over medium heat until bread is crispy and cheese is melted.