*Don’t have an air fryer? Oven instructions are included at the end of this recipe too.

1. Prep your veg as directed, and slice off the top ¼ of your garlic bulb to expose the cloves under the papery skin.
2. In a roasting dish suitably sized for your air fryer, add your sliced onions, chilli flakes, a drizzle of oil and salt and pepper to taste. Toss the ingredients together.
3. Place the halved tomatoes on top of the onions, cut side up, and place the garlic bulb cut side down on top of the onions. Pick the thyme from the stems, then scatter this over the tomatoes, along with another small drizzle of oil and salt and pepper.

In the Air Fryer:

1. Preheat your air fryer to 160°C (320°F).
2. Air fry the vegetables for 40 minutes or until they are nicely slow-roasted and tender, and the garlic squeezes easily from the skin. Air fryers can vary slightly so add a little more or less time as needed.
3. After roasting, squeeze the roasted garlic cloves from their skin, and discard the skins
4. Transfer the roasted vegetables to a blender, add the white beans, and a splash of cream (if using). Blend until smooth. Season with salt and pepper to taste.

For the Grilled Cheese Croutons:

1. Spread aioli or mayo on one side of each sandwich loaf slice. Place a slice of cheese between two slices of bread, mayo-side out.
2. Preheat your air fryer to 200°C (390°F).
3. Air fry the cheese sandwiches for about 2-3 minutes on each side or until they are golden and crispy.
4. Remove the crusts, then cut the grilled cheese sandwiches into small cubes.
5. Ladle the roasted tomato and white bean soup into bowls, and garnish each serving with the grilled cheese croutons, and a drizzle of olive oil.

In the Oven:

1. Preheat your oven to 180°C (350°F). Follow the same steps as above for layering the veg in a roasting tray.
2. When the vegetables are nearly done roasting, prepare the grilled cheese croutons on your stovetop. Simply assemble the cheese sandwiches as instructed, then cook them in a skillet or a non-stick frying pan over medium heat until they are crispy and the cheese has melted. allow to cool slightly then cut into squares.
3. Transfer the roasted vegetables to a blender, add the white beans, thyme leaves (removed from the sprigs), and a splash of cream (if using). Blend until smooth. Season with salt and pepper to taste.
4. Portion into bowls, and serve hot, with your gooey grilled cheese croutons, and a drizzle of olive oil.