INGREDIENTS:

• 1/2-1 head garlic
• 1.2kg fresh tomatoes, halved (remove core if you like)
• 1 small brown onion, quartered
• 1½ tsp smoked paprika• 1 tsp salt
• Cracked black pepper
• 2 tbsp olive oil
• 2-3 cups vegetable stock
• 100ml or 1/2 cup cream
• Fresh basil, to serve Grilled Cheese
• Sourdough (med-thin slices work best)
• Cheddar cheese
• Mozzarella cheese
• Butter, for grilling

METHOD:

Preheat your oven to 220°C (fan-forced). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil and set aside (or just pop the garlic cloves straight on the tray to squeeze out later).

Place the tomatoes and onion on a lined baking tray. Drizzle with olive oil, then season with smoked paprika, salt, and pepper. Toss to coat. Add the foil-wrapped garlic to the tray or individual cloves (skin in) to the tray. Roast for 40-45 minutes or until everything is soft and caramelised. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins.

Transfer the roasted veggies and garlic to a blender or a pot with 2 cups of stock and blend until smooth. Add more stock if needed to reach your desired consistency.

Pour soup back into a pot if you used a blender over medium heat, stir through the cream, and season to taste.

While the soup warms, butter your sourdough slices and sandwich together with cheddar and mozzarella. Grill in a frypan over medium heat until golden.

Serve the soup hot with torn basil and an optional drizzle of olive oil and cream, alongside the grilled cheese.

Recipe & photography by Noa Williams