I don't even like tomatoes

Weird thing about me:  I don't like tomatoes.  But  I like tomato-ey things.  Does that make sense?  Meaning I have never enjoyed sliced tomatoes on my sandwich.  When someone orders the tomato basil salad, I pick out the tomatoes and go for the mozzarella cheese.  But I live for marinara sauce. And ketchup.  And salsa.  And a number of other tomato dependant recipes.  Lately I have been craving tomato soup like a mad man (no mom, I am not pregnant).  Trader Joe's has a delicious, creamy tomato and roasted red pepper soup.  I bought a box last week and could not stay out of it.  I dreamed about it.
When I spotted the beautiful ripe tomatoes at the farmers market yesterday, I knew my mission was clear:  Tomato soup.

When I shared my plans with Josh, his response was "ok, but you can't have tomato soup without grilled cheese sandwiches".  Which led me to this strange and wonderful hybrid.  Tomato soup married with grilled cheese in a baked french onion-esque dream pot.  Prepare yourself for possibly the best comfort food you've ever experienced.

Roasted Tomato Soup
4 to 6 servings

3 lbs plum tomatoes, halved lengthwise
2 TBS Olive oil
4 cloves of garlic, whole and unpeeled
1/4 tsp dried thyme
1/4 tsp crushed red pepper
4 cups chicken stock
4 1" slices large loaf bread (something dense, like whole wheat sour dough.  I used tj's 6grain w pumpkin seeds), toasted and lightly buttered on one side
1 cup grated sharp cheddar

Preheat oven to 400 degrees.  Wrap garlic in a tight foil packet.  Place tomatoes, cut side up, on a large baking sheet.  Sprinkle generously with salt and pepper and drizzle with olive oil.

    Roast until tomatoes are brown tender and juicy, roughly 1 hour. Cool slightly.

Unwrap garlic and peel cloves.  Transfer garlic, tomatoes and any accumulated juices to food processor and pulse until tomatoes are a chunky puree.  Transfer tomatoes to a pot and add thyme, red pepper and stock and bring to a boil.  Reduce heat to a simmer and cook, uncovered for 25 minutes.  Remove from heat and adjust seasonings to taste.

Preheat oven to 350 degrees.  Arrange four ovenproof soup bowls, crocks or large mugs on a large foil-lined cookie sheet.  Float toast slice in each bowl, buttered side up and divide cheese generously on top.  Bake soups on the tray for 15 to 20 minutes.  Enjoy immediately!