Roasted tomato soup and grilled cheese with French shallot confit

Serves: 2
Prep time: 5 minutes
Cooking time: 35-40 minutes

Ingredients

4 slices of bread

150 g havarti cheese, grated or sliced

5-6 large tomatoes, quartered

1 yellow onion, quartered

5 garlic cloves, whole

A few basil leaves

60 ml (1/4 cup) 15% mg cooking cream

Preheat oven to 425°F.

Spread tomatoes, onions and garlic cloves on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake for 30-35 minutes.

Assemble grilled cheese with cheese and French shallot confit.

In a frying pan, over medium heat, add a spoonful of butter. Add the grilled cheese and cover. Cook for 2-3 minutes on each side.

Place tomatoes, onions and garlic cloves in a blender. Add cream and basil leaves. Mix well. Add a little broth for a thinner soup.

Serve the grilled cheese with the soup.