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For the soup
In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened.
Transfer the vegetables into a blender, add ½ of the coconut milk and basil. Once smooth, transfer onto a medium size saucepan.
Place the saucepan over high-medium heat, add water, the rest of the coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano.
Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often.
For the sandwich
Using a butter knife spread the butter over the bread (only from the outer side of the sandwich).
Place the bread slices on a pan over medium heat and add the cheese.
Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side.
Once ready, mix olive oil with parsley and spread over the top of the sandwich.
Serve warm with the tomato soup.