Heat the olive oil in a pan over a medium heat. Add the onion and garlic and sauté for a 1 – 2 minutes until golden. Add the tomatoes and some basil leaves.
Continue to sauté for another minute. Next, add in the warm vegetable stock and bring to simmer for about 5-10 minutes until cooked through.
Remove from the heat and process with a hand blender to a smooth purée. Add the cream and check the seasoning. Finish by add some butter to finish the soup. Keep aside warm.
In the meantime, prepare the rolled toasties by removing the crust of the edges. Using a rolling pin, roll and flatten each slice of bread. spread some cheese and roll each on themselves. Sealing with some egg wash.
Once the soup is ready, in a sauté pan, heat some butter add over medium / low heat cook the rolled cheese toasties on all sides for 2-3 minutes or until coloured on all sides and melted. Season well. Remove from the heat and serve the soup with the rolled toasties. Enjoy while hot.