Roast the vegetables

• Preheat the oven to 200 °C.
• Arrange the halved Roma tomatoes, cherry tomatoes, sliced onion and halved garlic head on a baking tray.
• Drizzle with olive oil and season with salt and pepper, then roast until softened and caramelized.

Blend the soup

• Squeeze the roasted garlic out of its cloves and add to a blender with the roasted tomatoes and onion.
• Add the basil leaves and chicken broth.
• Blend until completely smooth.

Simmer and finish

• Pour the blended mixture into a saucepan and bring to a simmer.
• Stir in the heavy cream and balsamic vinegar.
• Season with extra salt, pepper and red pepper flakes to taste.

Make the grilled cheese

• Butter the outsides of the sourdough slices and fill with cheddar cheese.
• Toast in a frying pan over medium heat until golden and the cheese is melted, flipping once.

Serve

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