Roasted Tomato Soup and Garlic Grilled Cheese Sandwich

1. Cut the stems off of the tomatoes, core the bell peppers, and chop everything into large quarters.
2. Lay everything on a baking sheet lined with parchment paper. Cut the top off the garlic and lay in the center of the sheet.
3. Cover everything in olive oil, sea salt, cracked black pepper and thyme.
4. Bake at 400 for about an hour. You want everything roasted and brown.
5. Add 2 tbs olive oil to a large enameled cast iron pot. Heat to medium and add the minced white onion, red pepper flakes, and chili powder. Simmer for about 5 minutes till soft and fragrant.
6. Add your roasted vegetables, and squeeze the garlic out of its shell. Let simmer for another 5 minutes.
7. Add the broth and bring to a simmer.
8. Add the coconut milk and bring to a simmer and let cook for about 10 minutes till everything is fully softened.
9. The easier way to do this is by using an immersion blender to blend the soup till smooth and creamy but you can also use a regular blender.
10. Let that cook down on a simmer to thicken while you make your grilled cheese.
11. Heat the butter in a stainless steel pan with a clove of minced garlic.
12. Smear a generous amount of garlic aioli on both sides of the bread. Add a layer of cheese and ham.
13. Cook your grilled cheese covered in the butter for about 5 minutes on both sides till toasty and brown and the cheese is melted.
14. Serve by dipping your grilled cheese in the soup, enjoy!