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Preheat oven to 400 F. Add tomatoes, red onion, and garlic to a baking dish. Drizzle with a few good glugs of olive oil, and then sprinkle on some oregano, crushed red pepper, and a generous pinch of salt and pepper. Transfer to the oven, and bake for 45 minutes.
When everything is done roasting, add to a pot or Dutch oven, making sure to squeeze the garlic cloves out of the paper (if you don’t have an immersion blender, add everything to a high-speed blender). Add the miso paste, vegetable broth, and labneh, and blend with an immersion blender (or in your blender cup) until smooth. In the pot, heat the soup on medium heat until warm and bubbling. Reduce to low while you make your grilled cheese.
In a small bowl, mix the shredded cheddar and sliced scallions. Spread the outside of each sourdough slice with mayonnaise. Add the grilled cheese mixture to the inside of one slice of bread, and cover it with the other, making sure the mayo is on the outside.
Heat up a nonstick skillet on medium heat. Add about ½ tbsp butter, and then add the sandwich. Cook for about 4 minutes on each side or until bread is golden brown and cheese is melted.
Serve the sandwich immediately with your soup. You can top the soup with fresh basil and a little cheddar cheese, or enjoy as is!