Roasted tomato soup

Steps

1. Position an oven rack to the centre of the oven then preheat it to 210°C.
2. Cut the larger tomatoes and onion into chunks. Place on a lined tray with the cut side up.
3. Add the grape tomatoes to the tray. Drizzle tomatoes with olive oil and season with salt and pepper.
4. Chop the top ¼” off the garlic bulbs to expose their innards.
5. Wrap them individually in foil and pour ½ teaspoon of olive oil over the top as you close them up.
6. Roast the vegetables for 30-35 minutes in the centre of the oven until they are slightly browned.
7. Let them cool for 10 minutes then add half the vegetables to the blender. Squeeze out one garlic bulb into the blender.
8. Purée the veggies with a quarter of the stock and half the basil until it’s smooth and creamy. Repeat.
9. Add the puréed mixture, remaining stock, milk, sugar, salt, pepper, and oregano to a medium-sized pot.
10. Simmer the soup on low for 10 minutes to bring the flavours together. Taste and season.
11. Meanwhile soften the vegan butter and then mash in the garlic powder.
12. Spread the butter onto one side of each slice of bread.
13. Add 2 slices of vegan cheese in between the un-buttered sides.
14. Cook them in a pan over medium-low until the cheese has melted and the bread is golden brown.