Roasted Tomato Soup and Grilled Cheese

Preheat oven to 450 degrees F (230 C). Cut your Roma tomatoes into fourths and place them on a sheet pan with the sliced yellow onions. Drizzle with olive oil and season with oregano, salt, and pepper. Slice the top off of a full head of garlic, pour olive oil on top, and cover with foil. Bake for 35-40 minutes.

When the tomatoes are almost done, heat a large soup pot or Dutch oven over medium heat. Add a drizzle of olive oil, then add your roasted tomatoes (ensure you get all the juices from the pan too!) and squeeze out your roasted garlic into the pot. Add 1 cup of veggie broth, then blend the soup with an immersion blender until smooth. Season to taste and add more broth (up to 2 cups total) if needed for desired consistency. Bring to a boil, then turn heat to low and simmer for 15 minutes.

While the soup simmers, prepare your grilled cheese. Butter each side of your bread and toast it to make it extra crispy. Add Pepper Jack cheese between slices of bread and grill until the cheese is fully melted and gooey. Serve the roasted tomato soup hot with the grilled cheese.