Homemade Tomato Soup with Truffle Grilled Cheese

Cut garlic bulb in half lengthwise and peel shell if desired.

Place veggies on a cooking pan and coat with olive oil, basil, oregano, thyme, red pepper flakes, salt and pepper.

Remove veggies from the oven, carefully add to blender (remove garlic shell) and blend until smooth.

Heat olive oil in a large pot on low-medium heat and poor in blended mixture. 

Stirring occasionally, add tomato paste, sugar, cayenne powder, basil, vegetable stock, balsamic glaze, and heavy cream. 

Serve hot with a drizzle of heavy cream and/or garlic olive oil. Garnish with parsley, parmesan, salt + pepper, and croutons.

Enjoy with your truffle grilled cheese! Perfect for dipping😍

In a bowl, combine cream cheese, goat cheese, gouda, truffle oil, truffle salt and dried parsley. 

Spread your truffle cheese mixture onto a slice of bread. Add cheddar cheese on top of it. 

Pair two slices together to make a sandwich and spread a thin layer of mayo on the OUTSIDE of each.

Cook sandwiches in a pan with butter/oil on medium heat. Mayo side should be touching the pan.

Remove once the cheese is melted and both sides are golden brown (flip halfway though with a spatula.)

Rip crusty bread into small pieces. Drizzle with olive oil and place in the oven for 5-7 minutes