Dice up 1kg of large high quality tomatoes along with 1 red pepper, 2 white onions, a halved bulb of garlic and fresh thyme

Season with sea salt + black pepp and 2-3tbsp olive oil, then roast at 200c ~20-30 mins - add red chilli for some heat

To a large pot laced with olive oil, add 1 finely diced onion, 2 carrots, 2 celery sticks and a bunch of basil - cook on med high ~5 mins

Add in your roasted vegetables with all the juices + 2tbsp tomato paste, then squeeze out the roasted garlic

Simmer for 5 mins before adding 250ml chicken stock, then add a lid and let simmer for ~35 mins

Remove lid and remove the basil + any thyme stems and blitz till smooth using an immersion blender

Add in ~150ml heavy cream and combine, then season to taste

For the grilled cheese, butter two slices of thick white bread on one side only, then add on a good amount of sharp cheddar before adding the top slice (I used cheddar + Red Leicester here)

Toast till golden and crisp in a pan laced with unsalted butter on med-high. Leave the grilled cheese to rest a few mins before slicing

Plate up your soup, spoon over a little more cream, drizzle over some EV olive oil, a crack of black pepper and garnish with basil. Dipping is essential