Roast the vegetables

• Heat the oven and arrange the tomatoes, onion, garlic bulbs and bell pepper on a baking tray.
• Drizzle with olive oil and season with salt, black pepper, paprika and dried basil.
• Roast until the vegetables are soft and lightly charred.

Build the soup base

• Squeeze the roasted garlic out of the bulbs and add everything to a stockpot.
• Stir in the tomato paste, chicken broth, chicken bouillon and oregano.
• Simmer to let the flavors come together.

Blend and finish

• Blend the soup until smooth with an immersion blender.
• Stir in the heavy cream and parmesan, then adjust the seasoning.
• Keep warm over low heat.

Make the grilled cheese

• Butter the sourdough slices and fill with gouda.
• Toast in a frying pan until golden and the cheese is melted.

Serve

• Ladle the soup into bowls and top with fresh basil.
• Serve with the grilled cheese on the side.