Tomato soup with cheese toasties

Instructions

1. Preheat oven to 160°C. Line a baking tray with baking paper. Place onion, tomatoes (cut-side up) and whole garlic cloves onto baking tray. Drizzle with oil and season with salt and pepper. Bake for 1 hour or until all vegetables are soft. Remove from oven and increase temperature to 180°C.
2. Peel garlic then add garlic flesh and roasted vegetables along with any juices, with stock and basil into a blender, and blend until smooth. Transfer to a medium saucepan and keep warm over low heat while you make the toasties.
3. Line baking tray with baking paper. Spread two of the toast slices with Vegemite, followed by three-quarters of the grated cheese. Put the other pieces of toast on top and scatter over remaining cheese, then transfer both sandwiches to a baking tray and bake for 2-3 minutes until the cheese is golden and melted. Cut into triangles. Divide soup among bowls and top with extra basil and season with pepper. Serve soup with toasties.