Instructions
Begin by preheating your oven to 300°F (150°C) and lining a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, gently toss together the roma tomatoes, olive oil, finely chopped onion, whole garlic cloves, Savory spice blend, kosher salt, and freshly ground black pepper until everything is well coated.
Arrange the tomatoes cut-side down on the prepared baking sheet in a single layer, then scatter the onions and garlic evenly around the pan. This ensures even roasting and caramelization.
Place the baking sheet in the oven and roast for about 40 minutes, or until the tomatoes are beautifully wrinkled and slightly caramelized, releasing their natural sugars. Keep the oven on after roasting for the grilled cheeses.
Next, transfer the roasted vegetables carefully into a large pot, add the vegetable stock and arborio rice. Bring the mixture to a rolling boil over medium-high heat.
Once boiling, cover the pot, reduce the heat to low, and simmer gently for 20 minutes. The rice will soften and add body to the soup.
After simmering, stir in the canned diced tomatoes and balsamic vinegar for a touch of acidity and depth of flavor. Keep the pot off the heat for now.
While the soup simmers, prepare the grilled cheeses: butter one side of each slice of sourdough bread with about 1 tablespoon of softened unsalted butter. Flip the slices over and sprinkle the non-buttered side of each with ¼ teaspoon of Savory spice blend.
On four slices, layer generous portions of sharp cheddar and creamy Havarti cheese, then top each with the remaining bread slices, buttered side facing outwards for a crispy exterior.
Heat a large skillet over medium heat and place the sandwiches buttered side down. Cook until golden brown and crisp, about 2 minutes. Flip and toast the other side similarly.
For an extra melty finish, transfer the toasted sandwiches to the oven and bake for 5-10 minutes, allowing the cheese to become ooey and fully melted.
Return to the soup: remove the pot from heat and use an immersion blender to purée the soup until incredibly smooth and creamy. This step transforms the roasted vegetables into a silky, luscious texture.
Ladle the soup into warm bowls and garnish with freshly chopped basil to add a burst of herbal freshness.
Slice the grilled cheese sandwiches diagonally and serve alongside the steaming soup immediately for the perfect comfort food experience.
Enjoy your cozy meal!
