Roast the vegetables

• Preheat the oven to 200 °C.
• Spread the tomatoes, onion and garlic on a baking tray, drizzle with olive oil and season with salt and pepper.
• Roast until soft and lightly caramelized.

Blend the soup

• Transfer the roasted vegetables to a saucepan with the vegetable stock.
• Blend until smooth with a blender.
• Stir in the cream and warm gently, adjusting the seasoning.

Make the grilled cheese

• Butter the bread slices and fill with grated cheddar.
• Toast in a frying pan over medium heat until golden and the cheese melts.

Serve

• Ladle the soup into bowls and serve with the grilled cheese.