Annie’s tomato basil soup and grilled cheese sandwiches

-cherry tomatoes 20oz
-half a red bell pepper
-half a yellow onion 
- a head of garlic, peeled

Put into a baking dish, coat in olive oil and add salt, pepper, red pepper flakes. 

Roast in oven at 400 for an hour

Then, put the roasted veggies into a blender and add 3/4 cup of heavy cream. Add a good amount of fresh or dried basil, then blend until smooth. 

Transfer to a saucepan on the stove and add 1/2 cup water and about 1/2 cup Parmesan cheese. Heat over medium low until slightly thickened.

For the grilled cheese I use sourdough bread, and Gouda and sliced mozzarella cheese!