Fire Roasted Heirloom Tomato Soup

Steps

1. Preheat the broiler to High (450–500°F) with the rack 4–6 inches below. Cut the heirloom tomatoes into chunks and arrange them with the bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and broil for 15–20 minutes until blistered and charred.
2. Dice the onion, chop the cilantro, and whisk together the crema ingredients. Refrigerate until ready to serve.
3. Caramelize the onion in a large pot over medium heat with olive oil.
4. Transfer the bell pepper to a covered bowl to steam. Add the roasted tomatoes and all of their juices to the pot with the chicken broth. Crush the tomatoes and simmer until reduced by about one-third.
5. Peel the bell pepper, blend it into the soup until smooth, then stir in the soy sauce and honey. Season with salt and pepper to taste.
6. Strain through a fine-mesh sieve, return to the pot, and reheat.
7. Make a grilled cheese while the soup heats.
8. Serve topped with the crema and cilantro alongside the grilled cheese. Enjoy!