Tomato Soup with Grilled Cheese

On a baking sheet, place whole tomatoes, garlic, onion, and thyme sprigs. Drizzle with olive oil and season with salt and pepper. Roast at 350 °F for 20 minutes or until tomatoes are roasted. Remove from oven and set aside.

In a deep saucepan, brown bacon. Do not add vegetable oil as bacon will render enough fat out. Once bacon has turned slightly coppery, add ground chipotle and chicken broth. Stir until completely incorporated and bring to a boil.

Add roasted Glorys® and season with salt and pepper. Using an immersion blender, blend all ingredients until smooth. Cook over lower heat for 8 more minutes or until a semi-thick consistency is obtained. Set aside and keep warm.

For the dressing: Combine butter, mayonnaise, Dijon mustard, and garlic and mix until perfectly incorporated. Season with salt and pepper.

Spread dressing on both slices of bread. Stack a bread slice with shredded cheddar and Manchego cheese and top with another bread slice to assemble a sandwich.

In a hot grill pan, melt butter. Place grilled cheese and brown on both sides. Once golden brown, cut in half.

Garnish with sour cream and fresh thyme and serve hot with grilled cheese on the side.