tomato soup & grilled cheese roasted veggies: 2 1/2 lbs (1135g) tomatoes 1 small head of garlic 1/2 (60g) onion 3 tbsp (40g) olive oil salt and pepper to taste *cut the tomatoes in half and divide the garlic head up without peeling it. oil everything and season with salt and pepper. bake at 400 for 25-30 min or until everything looks caramelized on the edges. take out and carefullyyyy squeeze out the garlic from the skin. soup: 2 cups (480g) chicken or vegetable broth 1 parmesan rind 1/2 tsp (1g) dried or fresh basil 1/2 tsp (1g) dried or fresh oregano 1 tsp sugar 1/3 cup (80g) heavy cream 2 tbsp (35g) white miso paste 2 tbsp (28g) unsalted butter, cold 1 tbsp fresh basil or parsley *add the roasted veggies into a large pot with the broth, parm rind, oregano, basil, and sugar. let this timmer for about 20 min. take out the parm rind (and any stems if using fresh herbs). blend everything until smooth. the stir in the heavy cream and let simmer on low-med for 5 more min. take off the heat and add in the white miso paste and add in the butter. mixing until all melted. grilled cheese: sourdough slices 2/3 cup of cheese each (i used cheddar, gouda, and provolone!) butter or mayo for the outside *butter or mayo the outside of the bread. heat a pan on med-low heat and then place a slice butter/mayo side down. then add cheese and the other slice of bread butter/mayo side up. cook for a few min on one side until nice and golden, then flip gently and cook the other side. if the cheese isnt fully melted, then change temp to low and cover with a lid for a couple min. once done let rest a bit before slicing! #tomatosoup #grilledcheese #soup #food — @emijuju TikTok