Prepare and roast the vegetables

• Wash and dry the Roma and cherry tomatoes, then halve them.
• Halve the sweet onion and slice the tops off the garlic heads; drizzle the garlic with olive oil, salt and pepper and wrap it in foil.
• Spread the tomatoes, onion and garlic on a baking tray, drizzle with olive oil and season generously with salt, Italian seasoning and cracked black pepper.
• Roast at 220 °C until beautifully caramelized.

Shred the cheeses and make the garlic butter

• Shred the Gruyère, fontina, sharp white cheddar and mozzarella.
• Mix softened butter with garlic to make the garlic butter and set aside.

Start the soup base

• Melt butter in the Dutch oven, then add the tomato paste and chopped chili peppers and cook for depth and heat.
• Pour in the vodka and let it simmer to develop the flavor.

Simmer the soup

• Add the roasted tomatoes, onion and roasted garlic, then the chopped fresh basil.
• Pour in the chicken stock and let everything simmer together.

Blend and strain

• Blend everything with the immersion blender until smooth.
• Pass the soup through a fine mesh strainer to remove skins, seeds and fibrous pieces.

Make the whipped roasted garlic ricotta

• In the food processor, combine the whole milk, ricotta, fresh basil, roasted garlic, Parmesan, olive oil, salt and pepper.
• Blend until smooth and whipped.

Assemble the grilled cheese

• Spread the whipped roasted garlic ricotta on the brioche slices.
• Pile on the shredded cheese blend and close the sandwiches.
• Brush the outside with garlic butter and press grated Parmesan onto both sides.

Cook the grilled cheese

• Cook the sandwiches in a pan over medium heat until the Parmesan crust is crispy and golden and the cheese is fully melted.

Finish the soup

• Stir the heavy cream, honey and Parmesan into the soup.
• Ladle into bowls and finish with fresh basil, Parmesan and a drizzle of cream.