Feta Tomato Soup & Sourdough Grilled Cheese

Preheat the oven to 400F (200C). Cut 5 large beefsteak tomatoes, 1 onion, 1 head of garlic, and 1 red bell pepper into large pieces. Add all these vegetables to a baking dish. Drizzle generously with olive oil and sprinkle with sea salt. Toss everything until equally coated. Roast for 25-30 minutes, or until the vegetables start turning golden brown. Once roasted, remove the baking dish from the oven. Transfer all the roasted vegetables to a high-speed blender. Add 1 cup of bone broth and 1 can of full-fat coconut milk to the blender. Blend until smooth with no chunks. Transfer the blended mixture to a stovetop pot. Set the heat to medium-high and cook until hot. You can add more seasonings at this time, such as fresh sage leaves. Bring the soup to a boil, then reduce heat and simmer on low while you prepare the grilled cheeses. Right before serving, add 1/2 cup of crumbled feta cheese to the soup and stir through. For the grilled cheeses, butter slices of sourdough bread and fill with shredded mozzarella. Cook on the stovetop on both sides until golden brown and the cheese is melted and gooey.