The beauty of garden-fresh cherry tomatoes is that you don’t have to peel/core them to use them in soups and sauces! Plus, they are a little sweeter than larger heirloom tomatoes, which gives them a unique flavor. 

Ingredients

• Soup Ingredients 
  • 4lbs cherry tomatoes (from your garden or store-bought)
  • 1 white onion- diced
  • 3 TBSP minced garlic
  • 2 TBSP olive oil
  • 1 TBSP oregano
  • 2 TBSP salt (or more to taste)
  • 1 1/2 cup chicken broth
  • 1/2 cup heavy cream
• Grilled Cheese Ingredients
  • 1 pack Hawaiian Rolls
  • Cheese slices of choice
  • 2 TBSP butter- room temp
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Directions

• Set oven to 450
• Remove any stems from tomatoes if you are using them from your garden 
• Add tomatoes, diced onion, and minced garlic in a large casserole or deep baking dish. Drizzle olive oil, add spices, and stir together
• Bake for 30 minutes, tossing halfway through
• Transfer veggies and juices to a pot along with broth and cream. Blend until smooth with an immersion blender
• While the soup is cooling, prepare grilled cheese
• Slice rolls in half and mix butter ingredients together
• Butter each side of the rolls, placing butter side down, cheese, and top roll butter up on a griddle or pan
• Flip and smash together once the first side begins to brown- cook over medium heat and watch closely so the rolls don’t burn
• Repeat on the other side

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