Roasted Tomato Soup with Crispy Cheese Toastie

Ingredients

• 800 g roma tomatoes
• 2 red capsicums
• 2 brown onions
• 1 head garlic
• 3 sprigs rosemary
• 3 tbsp olive oil
• 1 tsp flakey sea salt
• 1 tsp cracked black pepper
• 1 bunch fresh basil
• 2 cups chicken or vegetable stock
• heavy cream optional
• 4 slices white sourdough
• 30 g cheddar cheese grated
• 30 g Jarlsberg cheese grated
• 20 g parmesan or pecorino romano grated plus extra for crust
• 1 tsp dijon mustard
• 12 cloves garlic confit optional
• 2 tbsp mayonnaise
• 1 tbsp butter
• olive oil