Lay out tomatoes, onions and garlic on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.

Roast on 375 F for an hour, or longer if it looks like they need to be roastier.

Transfer the veggies into a pot on medium heat. Add the basil, chili flakes, and stock.

Bring to a boil, then simmer for 30 minutes.

Use an immersion blender to blend it up into soupy goodness.

Make your grilled cheese! You know how to do this. I like to use margarine on the bread on the pan side because it spreads nicer. 

Cut up the grilled cheese and throw it in your soup when serving.