Creamy Tomato Soup With Gooey Grilled Cheese

For the Soup

1. First, preheat your oven to 425 degrees. Cut tomatoes into quarters, peel garlic cloves and add to a baking sheet with olive oil, dried basil, dried oregano, salt and pepper. Roast this mixture for 35-40 minutes, until the tomatoes are softened and slightly caramelized. Remove it from the oven and let it cool for about 15 minutes.
2. In a large pot, bring the chicken broth to a boil. Once boiling, add the roasted tomatoes and garlic.
3. Use an immersion blender to blend the mixture until it is smooth and creamy. Then, stir in the heavy cream and adjust the seasoning to taste.

For the Grilled Cheese

1. While the soup is simmering, place a medium-sized skillet over medium heat. Butter one side of each slice of sourdough bread.
2. Place one slice of bread, butter-side down, in the skillet. Cut the havarti and cheddar cheeses into large cubes, then place on the bread. Place the second slice of bread, butter-side up, on top.
3. Cook for 3-4 minutes per side, or until both sides are golden brown and the cheese is gooey and melted.

Notes/Additions
Nutrition facts are for Grilled Cheese + 1 serving of Tomato Soup