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 simmer gently, then season to taste.

Make the grilled cheese

• Butter the bread slices and fill with grated cheddar.
• Grill in a frying pan until golden on both sides and the cheese has melted.

Serve

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