Tomato Soup with Grilled Cheese

Ingredients

• 1.5kg ripe vine tomatoes, halved
• 1 bulb garlic, halved
• 2 onions, quartered
• 500ml vegetable stock
• Large handful basil
• 4 thick slices sourdough (toasties)
• 150g mix of Gruyere, cheddar, and mozzarella (toasties)
• 2 tbsp olive oil and butter

Method

1. Roast tomatoes, garlic, and onions with olive oil at 180C for 40 minutes.
2. Transfer to a blender with stock and basil. Blend until smooth. Pass through a sieve for extra silkiness. Season.
3. Butter sourdough, fill with cheese, and pan-fry in butter until deep golden on both sides and molten inside.
4. Ladle hot soup into bowls and serve the grilled cheese alongside for dunking.