Roasted fresh tomato bisque

Toss the tomatoes, shallots, garlic, thyme and oregano with extra virgin olive oil, a little balsamic and salt.

Roast at 450 for about 45 minutes, until deeply colored and sweet.

Add the roasted tomatoes to a pot with a potato, the tomato paste and veggie stock (or water with a veggie cube); bring to a simmer.

Add a parmesan rind and simmer until the potato is very tender; blend with an immersion blender.

Add a little cream and simmer about five minutes.

Adjust the seasoning; finish with fresh basil and parmesan. Serve with grilled cheese.