Charred Tomato Soup with Pesto and Prosciutto Stromboli

Preheat the broiler to high.

Arrange the plum tomato halves, skin side down, with the onions on a rimmed cookie sheet. Drizzle olive oil on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip, and continue to broil for 3 minutes or until the tomatoes and onions are slightly charred. Lower the oven setting to 400F.

Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface. Stretch out the dough, gently spreading its rectagle shape. Cut the dough into 4 equal pieces. Working across the dough, cut it in half and cut each half in half again. Cover each piece of dough with 2 tablespoons of the pesto.

Fold 3 slices of the prosciutto and 1 slice of the Provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end. Brush the rolls with olive oil, then mix the sesame seeds, dried Italian seasoning, and 1/2 teaspoon of the red pepper flakes in a small cup. Sprinkle and pat the mixture onto the strombolis, place in the oven, and bake until golden, 12 to 14 minutes.

Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.

Preheat a soup pot over medium-high heat, add the 2 tablespoons of olive oil, and add the garlic and the remaining 1/2 teaspoon of red pepper flakes. Saute the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, stir in the heavy cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes.

When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper. Serve the soup alongside the pesto and prosciutto stromboli and dip.