Roast the vegetables

• Place the tomatoes, onion and garlic heads in a baking dish.
• Drizzle with the olive oil and season with the salt, black pepper, dried thyme and dried basil.
• Roast at 200 °C until soft and caramelized.

Blend the soup base

• Transfer the roasted tomatoes and onion to a blender.
• Squeeze in the roasted garlic and add the chicken broth.
• Blend until smooth.

Build the soup

• Melt the butter in a pot.
• Stir in the tomato paste, salt, black pepper, chili flakes, nutmeg and sugar.
• Pour in the blended tomato mixture and simmer for a few minutes.

Finish the soup

• Stir in the heavy cream and turn off the heat.
• Finish with the Parmesan.

Make the garlic butter

• Squeeze the roasted garlic into the softened butter.
• Mash together until smooth.

Assemble the grilled cheese

• Spread the garlic butter over the outside of both slices of bread.
• Layer the mozzarella and cheddar inside.

Toast the sandwich

• Toast the sandwich in a pan low and slow until golden brown and crispy.