Roasted summer tomato soup

• 1.2 kg summer Roma tomatoes halved lengthwise
• 600 g plum or cherry tomatoes whole
• 2 x 400 ml cans tomato puree or plum tomatoes if tomatoes not in season
• 1 large yellow onion chopped (optional)
• 3 tablespoons olive oil
• 8 cloves garlic peeled
• 500ml up to 1L vegetable broth or leftover whey depending on how thick you want the soup
• ½ teaspoon dried oregano
• Freshly ground salt and pepper
• 1 cup lightly packed fresh basil leaves roughly torn
• Whole dairy milk/heavy cream for a creamy texture

For the caramelized onions (optional):

• ½ tablespoon olive oil
• 2 yellow onions thinly sliced

Grilled cheese

• dash of Worcestershire sauce
• sliced stale bread/ baguette
• half the roasted garlic gloves
• sliced smoked provoletta cheese, or any other melty cheese or feta