Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
Blend the soup with an immersion blender until completely smooth and creamy.
Ladle into bowls and top with basil.
If not already on, preheat the oven to 300˚F (150˚C).
Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
Cut in half on the diagonal and serve warm with roasted tomato soup.
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