Roasted Tomato Soup with Open-faced Grilled Cheese - Dinner With Julie

Ingredients

• canola or olive oil, for cooking
• 12-15 plum or Roma tomatoes, halved lengthwise
• 1 tbsp (15 ml) butter
• 1 onion, peeled and chopped
• 2 garlic cloves, crushed
• 1-2 tsp fresh thyme
• 1 28 oz (796 ml) can San Marzano-style or diced tomatoes, with their juices
• 4 cups chicken or vegetable stock
• 1/2 cup half & half or heavy (whipping) cream
• salt and pepper, to taste
• 6 thick slices crusty bread
• butter (optional)
• grated aged cheddar or Parmesan cheese, or a combination