Roasted Tomato Soup with Open-faced Grilled Cheese

canola or olive oil, for cooking

plum or Roma tomatoes, halved lengthwise

butter

onion, peeled and chopped

garlic cloves, crushed

fresh thyme

(796 ml) can San Marzano-style or diced tomatoes, with their juices

chicken or vegetable stock

half & half or heavy (whipping) cream

salt and pepper,

thick slices crusty bread

butter (optional)

grated aged cheddar or Parmesan cheese, or a combination