Roast the vegetables

• Place the cherry tomatoes, garlic heads, onion and red bell pepper in a baking dish.
• Add salt, pepper, chilli flakes and olive oil, then mix to coat.
• Bake at 200 °C until the vegetables are softened.

Blend the soup base

• Transfer the roasted vegetables into a blender.
• Blend until smooth.

Cook the soup

• Pour the blended mixture into a medium saucepan.
• Place over medium-high heat, add the water and coconut milk, and mix.
• Cook for a few minutes, then add the parmigiano reggiano.
• Lower the heat and cook, stirring often, until the soup has thickened a bit.

Assemble the sandwich

• Spread the butter over the bread, only on the outer sides of the sandwich.
• Place the bread slices on a pan over medium heat and add the gouda and mozzarella.

Toast the sandwich

• Gently place one slice over the other.
• Toast until the bottom slice is golden brown, then flip and toast the other side.

Finish and serve

• Mix the olive oil with the parsley and spread it over the top of the sandwich.
• Serve warm with the tomato soup.