Make the roasted cherry tomatoes: Place a rack in the center of the oven. Heat the oven to 450°F. To a medium baking sheet, add the tomatoes. Heavily drizzle with lots of olive oil. Season with salt, add the chili flakes, cumin and toss to combine. Cover with a sheet of aluminum foil and bake for 10 to 12 minutes. Carefully remove the aluminum foil and return to the oven. Broil for 3 to 4 minutes, until the cherry tomatoes have burst.

Make the creamy white bean miso soup: In a medium pot over medium heat, add a glug of olive oil. Add the shallots and cook until softened and translucent, 3 to 4 minutes. Add the garlic, chili flakes, cumin and cook until fragrant, about 1 minute. Add the drained beans, the water and bring to a boil. Crush some (about half) of the beans with a wooden spoon against the back of the pot. Reduce the heat to medium low, and simmer for 8 to 12 minutes.

In a tiny bowl, mix the cornstarch with a tablespoon or two of water, until smooth. Pour the mixture in the soup and watch it thicken slightly. Pour in the heavy cream and stir to combine. Simmer for 2 to 3 more minutes.

Remove the soup off the heat. Add a tablespoon of miso at a time, stirring to incorporate. Taste, and keep incorporating a tablespoon of miso at a time, until the soup reaches a pleasant salinity and miso flavor.

Divide the soup into bowls and top with a dollop of sour cream (if using) and the roasted cherry with all of their oils and juices. Serve with toast on the side and freshly cracked black pepper on top.