Roasted Tomato Soup with Sourdough Grilled Cheese

Ingredients

• 3 pounds (1.36 kilograms) fresh tomatoes, halved
• Tuscanini Olive Oil, for drizzling
• 2 tablespoons butter
• 1 large onion, roughly chopped
• 8–10 cloves garlic, chopped
• 6 cups Manischewitz Vegetable Broth or water
• 1 teaspoon sugar
• 1/4 cup fresh basil leaves
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons Kedem Red Wine Vinegar
• 1/2 cup heavy cream (optional)
• good-quality olive oil, such as Tuscanini, for garnish (optional)
• fresh basil leaves, for garnish (optional)
• 12 slices sourdough bread, such as Heaven & Earth
• 15–18 slices smoked cheese (such as smoked cheddar or gouda)
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced (seeds removed for less heat if desired)
• butter, softened