Grilled Cheese and Tomato Soup

Directions

• Preheat your pellet grill or smoker to 350°F.
• Cut the tomatoes and onion in half and add to a baking pan with garlic cloves and basil. If your onion is large, cut in quarters. Drizzle vegetables with olive oil to coat.
• Sprinkle salt, pepper, and Maple Chipotle Rub to taste and drub veggies to coat well with seasoning.
• Place the tray inside your grill or smoker on the bottom rack and roast for 15-20 minutes. You'll want to create a char on the onions and tomatoes, but avoid burning them completely.
• Add a large sauce pot to your grill to preheat. Remove the roasted and charred veggies from the grill.
• Add veggies to blender or food processor along with 1 quart of broth and 3 oz. of tomato paste. Blend on high until smooth, then pour into your preheated pot and place back inside grill or smoker.
• Add heavy cream, oregano, salt, and pepper to taste, and stir well. Cook for an additional 5-10 minutes, stirring occasionally.
• Preheat your flat top griddle to medium heat.
• Slice French bread in half vertically, then in slices. Butter both sides of each piece and place on preheated griddle until slightly browned on one side, then flip.
• Add a generous amount of cheese to each slice. Once melting, combine two slices together and press down with the back of a spatula or griddle press to melt cheese fully.
• Serve immediately and dip in your homemade tomato sauce!