Roasted Tomato Soup and Ultimate Grilled Cheese

Preheat oven to 450°. Line a roasting pan with aluminum foil.

In a large bowl, combine tomatoes, onion, carrots, garlic, olive oil, 1 teaspoon salt, and 1 teaspoon black pepper, tossing gently to coat vegetables. Place in prepared pan; bake for 1 hour, stirring halfway through cooking time. Remove from oven; cool for 10 minutes.

In the container of a blender, purée vegetables, in batches, until smooth.

In a Dutch oven, combine vegetable purée, chicken broth, lemon juice, Worcestershire sauce, remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, and red pepper, if desired, whisking until smooth. Bring to a simmer over medium heat; cook for 10 minutes.

Place 1 slice Cheddar, Swiss, Colby-Jack, and Muenster cheese on each of 6 slices of Texas toast. Spread about 2 tablespoons garlic and herbs cheese on remaining 6 slices of Texas toast, and place, prepared side down, on top of cheese slices. Spread butter on each side of sandwiches. Heat a nonstick skillet over medium-low heat. Cook sandwiches, covered, for 6 to 7 minutes on each side or until lightly browned and cheese is melted. Serve immediately.