Hearty Tomato‑Fennel Soupwith Cheesy Toasties

Preheat the oven to 400°F (400°F). Spread chopped tomatoes, sliced fennel, diced red onion, and halved garlic on a baking tray, drizzle with a little oil, sprinkle with a pinch of chili flakes, salt, and black pepper, then roast for 15–20 minutes until softened and lightly caramelized.

While the vegetables roast, prepare the toasties: butter the outer sides of thick‑cut white sourdough slices, then layer the inner side with cheddar cheese (or a dash of Worcestershire sauce), mozzarella, and sun‑dried tomatoes; season with black pepper.

Heat a large skillet over medium heat, place the assembled toasties butter‑side down, and cook for about 2–3 minutes until golden. Flip, add a splash of water, cover the pan, and steam for another 2–3 minutes until the cheeses melt completely.

When the vegetables are done, transfer them to a blender, add the roasted pan juices, chicken stock, canned beans, and the halved garlic pieces; blend until smooth and creamy.

Taste the soup and season with additional salt, a splash of sherry vinegar (or lemon juice), lemon zest, and more chili flakes if desired; stir to combine.

Ladle the hot soup into bowls, drizzle with a few drops of lemon oil, sprinkle fennel seeds and a final pinch of chili flakes, and serve alongside the cheesy toasties.