Grilled cheese and Tomato soup!

Recipe: Bread for grilled cheese: (You can just use any store-brought bread you like, I like making mine myself) 490 grams flour 1 packet instant yeast or 7 grams (you can use regular yeast, it will just rise a bit slower) 1 1/2 to 2 teaspoons salt 1 cup warm water (110-115 fahrenheit) Mix and knead all the ingredients together in a bowl. Cover and let rise for 30-60 minutes. Heat up a dutch or french oven at 450 fahrenheit in the oven. Punch down the dough, form into a flat-ish ball, and let rise for 20-30 minutes. Place into heated dutch/french oven (careful, it's hot!), and bake at 450 fahrenheit for 30 minutes with lid on, and 15-20 minutes with lid off. Tomato soup 600-650 grams tomatoes (I used 6 roma tomatoes and 5 cocktail tomatoes) 1 onion 2 garlic cloves 2-3 tablespoons olive oil pinch or oregano pinch of crushed red pepper pinch of black pepper generous pinch of salt 6 ounces tomato paste (1 can) 1/2 cup half&half some fresh basil leaves (optional) Roughly chop up the onion, tomatoes, and garlic. Place on a baking sheet, drizzle with olive oil. Sprinke on salt, black pepper, red pepper, and oregano. Roast in the oven at 450 fahrenheit for 20-35 minutes. Process in a blender or food processor (I used an immersion blender for convenience). Add in tomato paste and basil leaves, you can also add in some more salt, black pepper, red pepper, and oregano like I did. Process until somewhat smooth. Add in half&half. Process until smooth. (you can add chicken/vegetable stock or more half&half if you like it less thick or more soupy). Garnish with basil leaves (optional). Grilled cheese: 2 slices bread 2 tablespoons mayonnaise 2 tablespoons butter 3-4 ounces shredded mozzarella (I shredded mine fresh and I recommend you do too) 2 slices mild cheddar (you can use your favorite cheese Mix together butter and mayo, spread onto both slices of bread. Put the slices of cheese nd shredded mozzarella onto one of the slices. Put second slice on top. Melt some butter on a frying pan at medium-low heat. Fry on one side until golden-brown. Flip and cover pan, fry until second side is golden brown. Cut the grilled cheese sandwhich in half to serve. Serve with and dip in tomato soup. Enjoy!