• Preheat the oven to 190C / 375F and place a rack in the center.
• Put the tomatoes, onions, garlic and carrots on a lined baking sheet. Drizzle the olive oil along with a pinch of salt & pepper and toss to coat evenly. Place the baking sheet in the oven and roast for 45 minutes.
• Transfer the ingredients along with any residual roasting juices to a blender and blend until completely smooth.
• Transfer the soup purée into a large pot over medium heat. Add the vegetable broth and stir to combine, then heat through, about 5-7 minutes.
• Add the balsamic vinegar and red pepper flakes.
• Add the vegan pesto and chopped fresh basil.

For the Grilled Cheese Dippers

• Cut the crusts off your bread.
• Lay the cheese on top and roll into cylinders. Rest a baking sheet on top of these, with the crease side down, so they keep their shape while you heat a frying pan over medium heat with the vegan butter.
• Lay the rolled dippers in the pan, crease side down, and cook for about 5 minutes. It's helpful to press these down with a spatula so they don't unroll.
• Flip and cook the other side another 4-5 minutes, until a golden crust has formed and cheese is melted.
• Serve with additional pesto or fresh basil.