Griddled Cheese & Tomato Soup

Directions

Griddled Cheese

1. Spread a thin layer of mayo on the outside of each bread slice. Build two sandwiches, layering cheddar and Cooper Sharp inside.
2. Preheat your Blackstone to medium-low. Cook the sandwiches until crisp and golden, flipping once to melt the cheese fully.

Tomato Soup

1. Preheat your Blackstone Air Fryer Oven. On a baking tray, toss the tomatoes, cherry tomatoes, onion, and whole garlic bulb with olive oil, Tuscan Herb seasoning, garlic powder, onion powder, salt, pepper, parsley, and rosemary. Roast until blistered and caramelized—about 25 minutes on Bake at 400°F or 20 minutes on Air Fry at 375°F.

2. Remove the rosemary. Add everything to a large pan or skillet on your Blackstone over medium heat. Squeeze the roasted garlic cloves out of their skins into the pan.
3. Using an immersion blender, purée until smooth. Slowly add chicken stock until the soup reaches your preferred consistency. Stir in heavy cream and mascarpone, blending again until silky. Adjust seasoning to taste.