Roasted tomato butternut soup with grilled cheese

Ingredients

• 2 boxes cherry tomatoes, washed and dried
• 1 small butternut squash, cubed
• 1 big onion, cut in chunks
• 1 whole head of garlic
• High quality olive oil
• Oregano, salt and pepper
• 1 cup half-and-half or heavy cream
• Parmesan cheese (optional)
• Parsley, cream and olive oil, to serve
• Bread and cheese, for the grilled cheese

Instructions

1. Spread the tomatoes, squash, onion and the garlic head on a baking tray, and season with olive oil, oregano, salt and pepper.
2. Roast at 190°C (370°F) for 30 minutes, until soft and caramelized.
3. Transfer everything to a blender, squeezing the roasted garlic out of its skins, and blend smooth.
4. Return to the stove on low, stir in the cream and the Parmesan.
5. Make a grilled cheese in a buttered pan while the soup stays warm.
6. Serve with parsley, a swirl of cream and olive oil — grilled cheese for dunking, obviously.