1 Heirloom Tomato, 1 Shallot, 1 Clove Garlic, 3 Baby Carrots, 8oz high quality crushed tomatoes, 8oz chicken broth, fresh basil, cream. 1 Slice Bread, Brie, 1tsp Pesto.
Finely dice shallot, carrots. Cook in pot with butter until slightly browned. Lower heat, add garlic, coarsely diced tomato, chicken broth. Boil until tomato falls apart, broth reduces. Add tomato sauce, simmer 30-40mins, further if desired for thicker consistency. Blend with immersion blender / food processor until smooth, salt to taste. Pour soup into bowl, add a dash of cream and stir to combine, to taste.
Butter both sides of a slice of bread, toast in a pan. Top with brie, put lid on pan to encourage melting.
Top soup with olive oil, thinly sliced basil, black pepper. Plate with grilled cheese, smear of pesto, fresh basil.