Ingredients For the Soup:

• • 3–4 medium tomatoes, quartered
  • 1 medium onion, quartered
  • 5 cloves garlic, peeled
  • 1 jalapeño, seeds removed (optional, for heat)
  • 1 Tbsp Pinch Three Seasons Blend
  • 3 Tbsp Clos Mesorah olive oil, plus more for finishing
  • 2 Tbsp Tuscanini sun-dried tomato pesto
  • 1 cup vegetable stock (start with ¾ cup, add more if needed)
  • 2 sprigs fresh oregano (or 1 tsp dried)
  • Sour cream, for garnish
  • Sliced scallions, for garnish

For the Grilled Cheese:

• • 4 slices sourdough bread
  • 4 slices American cheese
  • 4 slices cheddar cheese
  • 2 oz Gruyère cheese, sliced or shredded
  • 1 stick salted butter, softened

Directions:

Roast the Vegetables:
1.⁠ ⁠Preheat oven to 375°F (190°C).
2.⁠ ⁠On a sheet pan, arrange tomatoes, onion, garlic, and jalapeño (if using).
3.⁠ ⁠Season generously with Pinch Three Seasons Blend and drizzle with Clos Mesorah olive oil.
4.⁠ ⁠Roast for 40–45 minutes, until vegetables are soft, caramelized, and lightly charred.

Blend the Soup:
1.⁠ ⁠Transfer roasted vegetables to a blender (or pot with an immersion blender).
2.⁠ ⁠Deglaze the sheet pan with a splash of vegetable stock, scraping up the browned bits, and add this to the blender.
3.⁠ ⁠Add ¾ cup vegetable stock, sun-dried tomato pesto, oregano, and a drizzle of olive oil.
4.⁠ ⁠Blend until smooth, adding more stock if needed to reach desired consistency.
5.⁠ ⁠Taste and adjust seasoning.

THE Grilled Cheese:
1.⁠ ⁠Butter one side of each slice of sourdough.
2.⁠ ⁠On the unbuttered side, layer: 1½ slices American cheese, 1 slice cheddar, and 1–2 oz Gruyère.
3.⁠ ⁠Close the sandwich with buttered sides facing out.
4.⁠ ⁠Place in a cold skillet, then turn heat to medium-low.
5.⁠ ⁠Cook 2–3 minutes per side, until bread is golden and cheese is melted through.