Ingredients:

  • 3 lbs ripe Roma tomatoes, halved lengthwise
  • 1 head garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 slices thick-cut sourdough or brioche bread
  • 4 oz salted butter, softened
  • 2 tbsp mayonnaise
  • 8 oz sharp cheddar cheese, grated
  • 4 oz mozzarella cheese, grated
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place halved tomatoes and the garlic head (cut side up) on a baking sheet; drizzle with olive oil, salt, and pepper.
  3. Roast for 30–40 minutes until the tomato skins are charred and shriveled.
  4. Squeeze the softened garlic cloves out of the husk directly into a pot.
  5. Add the roasted tomatoes and all pan juices to the pot with the garlic.
  6. Stir in the broth, balsamic vinegar, and oregano.
  7. Bring to a gentle simmer over medium heat for 10 minutes to meld flavors.
  8. Use an immersion blender to process the soup until completely smooth.
  9. Stir in the heavy cream on low heat until the soup is a consistent, velvety orange.
  10. In a small bowl, mix softened butter, mayonnaise, and garlic powder into a smooth paste.
  11. Spread the paste generously on one side of each slice of bread.
  12. Place bread butter-side down in a skillet, add grated cheddar and mozzarella, and grill over medium-low heat until golden brown and cheese is melted.