Preheat oven to 400F.

In a baking dish toss your tomatoes, onion and garlic with 1-2 tbsp of olive oil. Season with salt and pepper. Place in oven and let roast for 30-45 minutes or until caramelized. Remove and set aside.

In a pot over medium high heat add roasted tomatoes. Toss in basil and sundried tomatoes. Taste for seasoning and as salt as needed. Pour in stock, stir and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Remove and set side aside.

Using an immersion blender or food processer puree soup mixture in batches. Strain to remove any large bits.

Pour into oven safe bowls, add croutons and cheese. Add to 400F oven and let cook until cheese has melted and/or lightly browned. Remove and serve.