Tomato Soup:
1. Add the tomatoes, carrots, onion, thyme, and garlic to a sheet pan. If using a whole head of garlic, slice the top off, drizzle with olive oil, and wrap it in foil before adding it to the pan
2. Drizzle everything with olive oil, Italian seasoning, salt, and pepper. Roast at 375°F for 45 minutes, until soft and caramelized
3. Transfer the roasted veggies to a blender, squeeze in the roasted garlic, and blend until smooth. Add the hot broth, then mix in the cream, parmesan, and 2 tbsp chopped basil. Taste and adjust seasoning as needed
Grilled Cheese:
4. Butter the outside of two sourdough slices, fill with mozzarella and white cheddar, and place on a sheet pan. Top with another sheet pan to keep it flat and bake for 7–8 minutes, until golden and melty
Assemble:
5. Pour the soup into bowls, top with basil and cracked pepper, and enjoy with that warm, crispy grilled cheese on the side
