GRILLED CHEESE & ROAST TOMATO SOUP

- METHOD -

FOR THE TOMATO SOUP: (Makes 6; Prep 10 Mins; Cook 60 Mins)

Place tomatoes in a large roasting dish. Then slice the top third off the head of garlic and nestle the garlic in between the tomatoes. Dot the thyme all over the dish. Drizzle everything with a generous amount of olive oil and season well with Cape Herb & Spice Veggie Roast Seasoning.

Roast at 180˚C for 30-40 minutes until the tomatoes are blistered, jammy and soft.

In a large pot add a drizzle of olive oil. Then add the onion and season with Cape Herb & Spice Veggie Steam Seasoning.

Cook until the onion is tender. Then add the tomato paste and cook until fragrant and the tomato paste turns a deep red brick colour.

Next pour in the vegetable stock. Add the roasted tomatoes and squeeze in the roasted garlic and stir to combine.

Blend soup using a stick blender (For a very smooth soup - pass through a sieve).

Lastly pour in the cream and stir. Adjust seasoning to taste.

FOR THE GRILLED CHEESE (Serves 1; Prep 5 Mins; Cook 5 Mins)

Heat a large non-stick pan over medium-low heat. Spread one side of each bread slice with butter.

Then pile the cheese evenly on top of one of the slices and season generously with Cape Herb & Spice Veggie Sprinkle Seasoning.

Top with the other slice and place the sandwich in the pan and cook slowly. Keep turning the sandwich, pressing gently, until the cheese has melted and both sides are deeply golden brown and crispy.

Serve the sandwich alongside the tomato soup and enjoy!!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/