Melt butter in a saucepan and fry the sliced leek, grated carrots and chopped peppers in small pieces. Add half a glass of water and simmer for 10 minutes.
Add salt, honey, basil, pepper and chopped tomatoes to the contents of the pot. All are stapled until a homogeneous silky mass is formed.
Almond milk is added to the blender mass and heated.
Bread slices with butter and put the hot side into a pan with the half-baked slice and a slice of cheese and another slice of bread. Rub for 2 minutes until the bun is golden, the cheese hangs, then the other half. Place the lid and roast for another 2 minutes. Serve with soup.