Roasted tomato basil soup with grilled cheese!!! Easily a top five fall/winter weekend meal. Enjoy!! -In a baking dish or sheet pan combine tomatoes (I used Roma, cherry, and heirlooms), one head of garlic with the top sliced off, and one yellow pepper quartered. Drizzle with olive oil and season with S/P, roast in a 375 degree oven for 45 mins to an hour. -In a hot Dutch oven over Med/High heat add olive oil and butter, then add one diced shallot, large carrot, 2-3 celery stalks, and a generous helping of torn basil. Season with S/P, sweat down for 5-7 mins. Add two tablespoons of tomato paste and cook out for about a minute. Add 1 cup of white wine, the tomatoes/peppers/roasted garlic from the oven, 1.5 cups of vegetable stock, and a healthy drizzle of honey. Bring to the boil, add a bouquet garni of parsley, bay leaf, & thyme. Cover, reduce the heat to low, cook for an hour. After 60-90 mins, remove the bouquet, and using an immersion blender blend until smooth. Adjust seasoning ...