• Preheat the oven to 200C.
• Line a baking tray with non-stick parchment paper. Cut your tomatoes in half and place them, cut side up, on the tray.
• Sprinkle sea salt, pepper, a generous amount of thyme, and olive oil over the tomatoes. Then, flip them. Then add your garlic cloves to the tray.
• Pop the tray in the oven and bake until the tomatoes turn soft (between 25-30 minutes)
• While they cool down, start prepping the onions.
• In a deep pan, melt some butter and olive oil over medium-low heat. Add the onions and cook until they become soft and brown.
• Stir in the tomato puree and cook for about 2 minutes.
• Remove the skins from the roasted garlic and add both the garlic and the roasted tomatoes (with the liquid) to the pan.
• Mix everything together and add basil and a cup of vegetable stock.
• Let it simmer for 30 minutes, stirring occasionally.
• After simmering, use an immersion blender to blend the tomato soup until it's completely smooth.
• Pour in the plant-based single cream and blend until you achieve a creamy texture.

Grilled Cheese Sandwich

• Take two sourdough bread slices and spread the butter on one side of each.
• In a grill pan, place one bread slice with buttered side down. Add 1-2 tsp of pesto and your choice of cheese, then top with the second slice (buttered side up).
• Toast the sandwich until both sides are golden and the cheese is melted.
• Cut the grilled cheese in half and serve it alongside your creamy tomato basil soup for dipping.
• Enjoy!