Roasted Tomato Basil Soup with Grilled Cheese

1. Preheat oven to 400°F (200°C).

2. Halve the tomatoes and quarter the onion and red bell pepper. Place them in a large baking dish along with the peeled garlic cloves.

3. Drizzle with olive oil, sprinkle with salt, pepper, and dried herbs, and toss to coat.

4. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.

5. Transfer the roasted vegetables and all their juices to a large pot or Dutch oven.

6. Add the tomato paste and vegetable broth. Bring to a simmer over medium heat.

7. Use an immersion blender to blend the soup until it's smooth.

8. Stir in the coconut milk.

9. Add the fresh basil leaves and blend again briefly until incorporated.

10. To make the grilled cheese, spread butter on one side of each slice of bread.

11. Place one slice of bread, butter-side down, in a non-stick skillet over medium heat. Top with shredded cheese, then cover with the second slice of bread, butter-side up.

12. Grill for 2-3 minutes per side, until the bread is golden brown and the cheese is fully melted.

13. Ladle the soup into bowls, garnish with a swirl of extra coconut milk and a fresh basil leaf.

14. Serve immediately with the hot grilled cheese sandwich.