Roast the vegetables

• Cut the tomatoes and onion into quarters and place them on a lined baking sheet with the garlic.
• Drizzle with olive oil and sprinkle on the salt, pepper, oregano and Italian seasoning, then toss to fully coat.
• Bake at 375 degrees for 45 minutes.

Simmer the soup base

• In a large pot, add the chicken stock and basil and bring to a simmer.
• Add the roasted vegetables and simmer for 2 minutes.

Blend and finish the soup

• Remove from heat and blend with a stick blender until smooth.
• Pour in the heavy cream and stir to combine.

Make the grilled cheese spread

• Combine the butter, mayo, salt, garlic powder and Italian seasoning in a small bowl.

Toast the sandwiches

• Spread the mixture on the outside of an assembled cheese sandwich.
• Toast each side on a hot skillet until the cheese is melty and the bread is golden brown.