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Preheat the oven to 180ºC.
To a small (6-8inch) oven proof dish add the tomatoes, olive oil, butter, garlic, miso and harissa. Season with salt and pepper.
Roast for 25-30 minutes until the tomatoes are soft and jammy.
Turn the oven to grill at 220ºC.
Remove the vines then add everything to a blender with the water, yoghurt/creme fraiche/cream cheese and blitz.
Taste and season with salt and pepper. (If the soup is too thick, add slightly more water)
Pour back into the pan you roasted the tomatoes in.
Tear over chunks of baguette and scatter over a handful of grated cheese.
Grill for 20-25 minutes until the bread is crispy and the cheese is golden and bubbling.