For the soup:

1 ½ kg (3 lbs) ripe tomatoes (or whole canned tomatoes with juices)

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

2 red onions, finely chopped

2 garlic cloves, finely chopped

½ cup fresh basil leaves

2 teaspoons tomato paste

8 cups vegetable or chicken broth

½ cup cream

Salt and black pepper, to taste

Fresh basil, for garnish

For the grilled cheese sandwiches:

2 slices bread per person

2 cups grated mozzarella

2 cups grated mature cheddar

Butter, for spreading

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Preheat oven to 200°C (390°F). Place tomatoes in a roasting tray with balsamic vinegar, olive oil, sugar, and salt. Roast for 25–30 minutes until softened and caramelized.
Meanwhile, in a large pot or Dutch oven, sauté onions in olive oil until translucent. Add garlic and basil and cook for another minute.
Stir in roasted tomatoes, tomato paste, and broth. Bring to a simmer, cover, and cook for 10 minutes.
Remove from heat and blend with an immersion blender (or standard blender in batches) until smooth.
Return to pot, stir in cream, and season with salt and pepper to taste.
To make grilled cheese, combine mozzarella and cheddar. Add about ½ cup of cheese mixture between two bread slices. Butter both sides generously.
Cook sandwiches in a skillet over medium heat until golden brown and cheese is melted.
Serve soup in bowls with a drizzle of cream and fresh basil. Serve grilled cheese sandwiches on the side.