Grilled cheese and tomato soup

1. To make the soup: Roast 3 pounds of halved Roma tomatoes tossed with olive oil, salt, and pepper in a 400 degree oven. Also throw in 4 whole garlic cloves wrapped in foil. Let everything go for an hour.

2. Remove from oven and cool down a bit. Pulse the tomatoes and garlic in a food processor or blender - until you reach just a slightly chunky consistency. Pour into a pot on the stove and stir in 4 cups of chicken stock, 1 tsp freshly minced thyme, and a sprinkle of red pepper flakes. Bring to a boil then simmer for 25 minutes.

3. To make the topping: Slice a fresh French baguette into thin slices, toast, then butter on both sides. Ladle soup into ovenproof bowls, top with pieces of the baguette and shred some sharp cheddar on the top.

4. Into a 375 degree oven they go for 10 minutes. If the top of the bread/cheese combo isn't as browned as you'd like, flip on your broiler for a minute or so.