Made in partnership with Dairy Farmers of Ontario.

Grilled cheese and tomato soup are a classic pairing and the ultimate comfort meal. This recipe comes together in under an hour and uses just a few ingredients

Yields: 6-8

Ingredients:

1 large Spanish or yellow onion

1 garlic bulb

7-10 medium tomatoes (vine-ripened, hothouse)

1 small thyme bunch (10 grams)

1 small oregano bunch (10 grams)

3 tablespoons extra virgin olive oil

2 tablespoons tomato paste

1 cup vegetable stock

1/4 cup cooking cream

6 tablespoons softened butter

12 slices sourdough bread

2 cups cheddar cheese

Salt and pepper to taste

Method:

Step 1: Preheat your oven to 450 convection bake.

Step 2: On a parchment-lined baking sheet, add your tomatoes, onion, and garlic bulb. The tomatoes can be whole or quartered depending on their size and the onion roughly chopped. For the garlic bulb, slice it in half and face the cut sides down on the sheet. Drizzle in olive oil and top with fresh thyme and oregano. Season generously with salt and pepper. Bake in the oven for 40 minutes until starting to brown.

Step 3: Heat a large pot or Dutch oven over medium with another tablespoon of olive oil. Add your tomato paste, allowing it to caramelize for about 3 minutes. Add the roasted vegetables to the pot and your stock. Remove from heat. Allow to slightly cool and blend until smooth.

Step 4: Season the soup to taste with salt and pepper. Stir in cooking cream.

Step 5: Make your grilled cheese. Spread the softened butter on one side of each slice of bread. With the butter side down, evenly top each slice of sourdough with shredded cheddar cheese. Add the slices to a pan over medium heat, butter side down. Cover with a lid and cook until golden and the cheese starts to melt, about 2 minutes. Flip one piece of bread on the other, and cook for another 30 seconds before slicing!