Step 1

Preheat the oven to 200°c.

Step 2

Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.

Step 3

In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.

Step 4

Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.

Step 5

Lower the heat and cover the pot. Allow to simmer for 10 minutes.

Step 6

Remove the pot from the heat and blend the soup.

Step 7

Add the cream and season to taste.

Step 8

To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.

Step 9

Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.

Step 10

Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese.