Half the tomatoes, chop the onion in large chunks, cut the garlic top off. Place on a baking tray, drizzle over olive oil, add paprika, mixed herbs, salt and pepper. Bake at 200c for 45mins.
Transfer to a deep pan and push the garlic cloves out. Pour in veg stock, blitz until smooth.
Butter the bread, add cheddar, pesto and mozzarella. Heat butter in a pan, toast one side and remove.
Add butter to the pan, once melted add grated cheddar and jalapeños. Place the toastie on top. Let this cook for 2mins until the bottom is lightly golden.
Spoon the tomato soup into bowls, top with pesto. Dip in the cheese toastie and enjoy!
Recipe by Elizabeth (Lilly) Assender on maella.net
