Soup

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• To the lined baking sheet, add tomatoes (cut side up), onions, and garlic.
• Drizzle the entire sheet with olive oil. Sprinkle with salt, pepper, and sugar.
• Roast for 45 minutes, or until the vegetables have softened completely. After they have cooled a bit, peel the tomatoes.
• While the tomatoes are roasting, prepare the grilled cheese sandwiches.
• Butter each slice of bread on one side.
• In a non-stick skillet over low heat, add one slice of bread (buttered side down). Top with 1 slice of cheese and another slice of bread (buttered side up).
• Cook for about 3 minutes on each side, or until golden brown and the cheese is melted.
• Remove the sandwich from the pan. Repeat steps to make the second sandwich.
• Cut each grilled cheese sandwich into ½-inch cubes, or about 16 pieces each. Set aside.
• After peeling the roasted tomatoes and removing any stems, add the roasted vegetables to a large pot.
• Add chicken broth and basil. Blend with an immersion blender and set over medium heat.
• Add the heavy cream, parmesan, and garlic salt. Cook, stirring occasionally until the soup is warmed through and the cheese has melted.
• Arrange the oven rack to the top middle position and set the oven to broil.
• Place 5 small (6 ounces each) oven-safe bowls or ramekins on a large baking sheet. Divide the soup evenly into each of the 5 bowls and top each with 6-7 grilled cheese croutons, then ¼ cup of Gruyere, and then ¼ cup sharp cheddar.
• Place the bowls of soup under the broiler for 2-3 minutes, or until the cheese bubbles and browns, watching carefully.
• Cool slightly before serving.