Heat the oven to 400 degrees.

In a heat-proof dish place all of the ingredients apart from the vegetable stock.

Roast for 30 to 40 minutes until the tomatoes have begun to release their juices and everything looks delicious.
Carefully squeeze the bottom of the garlic to release the cloves.

Once everything has cooled add all the ingredients to a blender with the vegetable stock and blend on low gradually increasing to a medium speed.
Top with salt and cracked pepper and serve with a grilled cheese sandwich.