Grilled Cheese + Baked Tomato Soup

1. Cut the tomatoes, garlic, onion and boiled potato into big chunks.
2. In a baking tray, add the whole peeled tomatoes can, the veggies, spices (oregano, thyme, black pepper, salt) and olive oil. Mix well.
3. Bake for an hour at 400F (200C). Then blend with basil leaves until you get a soupy texture you like. If needed, add water.
4. Cut two slices of the brioche bread and prepare the cheese (muenster, shredded cheddar, shredded mozzarella).
5. On a medium heat, toast one side of the brioche with butter for 2 minutes.
6. Then flip the bread and add the cheese on both toasts. Close and toast on this side for 1 minute.
7. Then flip again, add a splash of water, and close with a lid. That will melt the cheese and make it stretchy.
8. Slice the grilled cheese and dip it in your tomato soup.