Post by @lilydavyy

Roasted tomato basil soup, and TRUST spreading mayo on your grilled cheese makes it so crunchy and delicious 🤤 * 4 round tomatoes * 8 plum tomatoes * 1 red bell pepper * 1 orange bell pepper * 1 large yellow onion * 2 garlic bulbs * 4 sprigs rosemary * 4 sprigs thyme * ½ cup fresh basil * Olive oil (generous amount) * Salt + pepper (generous amount) Seasonings: * 1 tsp complete seasoning * 1 tsp dried oregano * 1 tsp Nature's seasoning * ½ tsp sugar * ½ tsp smoked paprika * Salt + pepper to taste * 1 tbsp Italian herb bouillon base * 1⅓ cups low-sodium chicken broth * 1 cup heavy cream Grilled Cheese: * Sourdough bread * Cheese * Butter, for cooking Instructions: 1. Preheat your oven to 400°F. 2. Add the tomatoes, red bell pepper, orange bell pepper, yellow onion, garlic bulbs, rosemary, and thyme to a baking sheet. 3. Drizzle everything generously with olive oil and season generously with salt and pepper. 4. Roast for 40-50 minutes, or until the vegetables are tender and nicely roasted. 5. Transfer the roasted vegetables and ½ cup fresh basil to a blender. Blend for 2-4 minutes, or until completely smooth. 6. Pour the blended mixture into a large pot and add the complete seasoning, dried oregano, Nature's seasoning, sugar, smoked paprika, salt, pepper, and Italian herb bouillon base. 7. Stir in the low-sodium chicken broth and heavy cream. Bring to a gentle simmer and cook until heated through and creamy. 8. For the grilled cheese, layer provolone and shredded cheese between two slices of sourdough bread. 9. “Butter” the outside of the bread with MAYO, and cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted and enjoy :) Recipe from @Mariah | Cooking & Baking #cozyrecipes #fallcooking #fallrecipes #tomatosoup #souprecipe