I saw this recipe on another blog and thought "I have fresh tomatoes! I have fresh basil! I even have fresh onions!" and decided it would make a good early fall dinner.
I did change a few things. For starters, I didn't use 4 cups of basil. My poor basil plant got kind of shocked by a rather cold night on Monday (I've been bringing it in at night now), so I only picked as much as I dared. Maybe 2 cups. I also don't have a kitchen scale, so I estimated at what 3 lbs of tomatoes were (I figured each tomato was 1/4 lb, some smaller, so used about 16 tomatoes).
This recipe has convinced me, though, I need a hand blender before I make any other fall soups. Screw putting it into the food processor in batches. What a mess.
I would do one thing differently - I would seed the tomatoes, either before roasting or before adding them to the pot.
Now for the Grilled Cheese Panini, I used Kerrygold Blarney Castle Cheese. It's a mild, gouda-style cheese, which was delicious with the tangyness of the tomato soup. Then I just grilled them up on the George Foreman grill, pressing the lid down 1/2 of the way thru the cooking time.