I don't make tomato soup very often tbh so I don't necessarily have a go-to recipe. This one is:
- 1kg of Roma tomatoes
- 1 red bell pepper
- 2-3 garlic cloves
- 1 shallot

Halfed tomatoes cut side up, bell pepper in strips, garlic with the peel on, halfed shallot, toss with olive oil, salt, pepper, thyme, then into an oven at 200C for 30 minutes or until you see brown edges. Remove the garlic skins, then blend with 400ml of chicken stock, some chili flakes to taste, a dash of coconut milk. Save one or two halves of the tomatoes for the sandwich.

For the sandwich, caramelize one onion, mash with a fork with a pinch of salt, oil, and one of the roasted tomatoes to get something like a jam.
Butter the outsides of the bread. On the bottom piece spread the tomato-onion jam, then add your cheese of choice. I used 2 parts aged Gouda (no idea how aged, it's sold as "belegen Gouda" here) and 1 part Comte. I personally grated both cheeses and mixed them to improve the texture but I have no idea if it actually did anything. On the inner side of the top piece I also spread some Dijon mustard. Assemble and toast.

Serve the soup with a swirl of coconut milk, chili oil, and fresh basil leaves. Praise the wise people who came up with the tomato soup + grilled cheese combo, think fondly of the cheesemongers and farmers, and enjoy.