Roasted Tomato Soup and Rosemary Focaccia Grilled Cheese

Ingredients: 

• 3 lbs of tomatoes, (any size will do, cut in half if needed)
• large yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 head of garlic
• 4-5 sprigs of fresh thyme
• 8 oz block of feta cheese
• Salt and pepper, to taste
• 1 tablespoon of extra virgin olive oil
• Splash of cream (about 1/4 cup)
• 2-3 cups chicken stock
• Handful of fresh basil leaves 

 For Grilled Cheese: 

• ACE Bakery® Rosemary Focaccia
• Cheddar cheese, grated
• Mozzarella cheese, grated
• Butter  

To Make 

1. Preheat your oven to 400°F
2. In a large baking dish, combine tomatoes, chopped onion, red bell pepper, garlic head, block of feta and fresh thyme. Drizzle with olive oil and season generously with salt and pepper.  
3. Roast the vegetable mixture in the preheated oven for about 40 minutes or until the tomatoes are soft and caramelized. 
4. Once roasted, squeeze the garlic cloves and discard the skins, transfer the mixture into a blender. Add a splash of cream, fresh basil leaves, and chicken stock. Blend until smooth and creamy. 
5. Meanwhile, prepare the grilled cheese sandwiches. Drizzle with olive oil on one side of the ACE Bakery® Rosemary Focaccia and spread butter on top. Place a generous amount of grated cheddar and mozzarella cheese. 
6. Heat a skillet or griddle over medium heat. Melt butter and place the sandwiches on the skillet and cook until golden brown and crispy on both sides, and the cheese is melted. 
7. Serve the roasted tomato soup hot, garnished with a drizzle of cream and fresh basil leaves. Serve alongside the grilled cheese sandwiches.