Tomato Soup with Baked Ham and Cheese Sammies

For the soup:
Preheat oven to 450ºF.

Combine drained tomatoes, honey, and 1 tablespoon of olive oil in a large bowl. Add salt and pepper to taste; toss to coat. Spread tomatoes out onto a baking sheet. Roast 35-40 minutes, or until tomatoes start to caramelize.

Heat remaining tablespoon of olive oil in a Dutch oven over medium high heat. Add carrots and shallot. Sauté 5-6 minutes, or until shallots are translucent and carrot is starting to soften up.

Add red chili flake and garlic. Sauté another 1-2 minutes. Add reserved tomato juices and chicken stock.
Bring to boil. Reduce to simmer. Stir in mascarpone cheese.

Transfer soup to a food processor or blender and puree until smooth. Return to pot and reheat gently over low heat. Add more chicken stock to thin the consistency of the soup if desired, and adjust salt and pepper to taste.

For the sandwiches:
Preheat oven to 350ºF. Butter one side of each slice of bread. Layer cheese, ham, and more cheese on the buttered side of one slice of bread. Top with another slice of bread, buttered side down.

Wrap assembled sandwiches in foil and place on a baking sheet. Bake at 350ºF for 20 minutes or until cheese is melted and ham is warm.