Preheat the oven at 180°C. Roll the garlic cloves in aluminium foil. Take out the tomatoes and place them in the baking dish. Sprinkle with salt, black pepper and olive oil. Add the garlic packages, too. Roast until you brown the tomatoes. After that take them out and leave aside to cool.

Unpack the garlic, peel them and mix them with the tomatoes in the kitchen robot. Strain until the whole mixture is homogeneous.

Transfer the tomato mixture in a skillet and add 4 glasses of water, the broth, thyme, red pepper. Boil it, then lower the temperature and leave for 25 minutes at a slow fire. When it's ready, remove it from the cooktop, try it and if it needs salting, by all means, do it.

Preheat the oven again at 180°C. Put the cups with the ready soup in a baking dish and, on top of the warm soup, grate the onion and the cheddar.

Bake the soup for around 15 to 20 minutes, until the cheese on the top begins to babble and brown its ends. After you take out the soup, leave it to cool for around 1-2 minutes, after which you serve it straight away.

The increased oven chamber cooking traffic means also increase in the amount of dirt your appliance will generate. It is of high importance to keep a proper level of hygiene in your food preparation area, in order to always receive tasty and healthy results. Clean well the cooker chamber, door, racks and grates one or twice every few months. That advice came to me from top-notch oven cleaning professionals in London – you can maintain your cooking appliance on your own. In case done right, which means, often, you won't need to spend copious amount of your time in scrubbing the burnt-on food deposits left there after every meal.