1. Prepare the Tomatoes:

• Preheat your oven to 400°F (200°C).
• Arrange the halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 20-25 minutes or until the tomatoes are soft and lightly charred. Roasting adds depth and sweetness to the tomatoes, so don’t skip this step!

2. Blend the Soup Base:

• Transfer the roasted tomatoes, onions, and garlic to a large pot. Add the vegetable broth.
• Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, a regular blender works too—just blend in batches to avoid splattering).
• Pro Tip: If you prefer a chunkier texture, blend lightly, leaving a few bits of tomato and onion for a rustic feel.

3. Simmer the Soup:

• Place the pot on medium heat and bring the mixture to a gentle simmer.
• Stir in the heavy cream and fresh basil. Let the soup simmer for about 10-15 minutes to let the flavors meld.
• Optional Variation: If you want a thicker soup, simmer a bit longer until it reaches your desired consistency.

4. Make the Grilled Cheese Croutons:

• While the soup is simmering, heat a skillet over medium heat.
• Butter one side of each bread slice and place two slices, butter side down, in the skillet. Sprinkle cheese on top and cover with the remaining bread, butter side up.
• Cook until golden brown on each side, about 2-3 minutes per side. Once done, remove from heat and cut into bite-sized squares.
• Variation: Add a sprinkle of garlic powder or Italian herbs to the cheese before grilling for an extra flavor boost!

5. Serve the Soup:

• Ladle the soup into bowls and top with a handful of grilled cheese croutons.
• Garnish with extra basil if desired and a swirl of cream for an elegant touch.
• Optional: Serve with a side salad or extra bread for dipping.