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1
Soup-preheat oven to 400.
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2
Lightly oil a rimmed baking sheet.
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3
Cut the tomatoes in half lengthwise.
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4
Place them, cut side up, on the prepared baking sheet and brush with 2 tablespoons oil.
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5
Roast until the tomatoes look somewhat shriveled, about 45 minutes.
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6
Let cool for about 20 minutes.
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7
Transfer the tomatoes and any juices to a food processor.
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8
Pulse until chopped, then rub the tomatoes and their juices through a coarse-mesh sieve placed over a bowl.
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9
You should have about 3 1/2 Celsius tomato puree.
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10
Discard the contents of the sieve.
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11
In a large saucepan, melt the butter over med-low heat.
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12
Add the celery and cook, stirring occasionally, until tender, about 5 minutes.
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13
Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
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14
Stir in the tomato puree, 1/2 cup stock, and thyme; bring to a simmer over med-high heat.
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15
Decrease heat to med-low and simmer, uncovered for about 15 minutes.
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16
Stir in the sugar.
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17
In 3 or 4 batches, transfer the soup to a blender and process until smooth.
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18
Transfer to a clean saucepan, add the cream and heat until piping hot but not boiling.
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19
If the soup seems thick, thin with more stock.
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20
Season to taste with salt and pepper.
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21
Sandwiches-heat a griddle or 2 large frying pans over medium heat until hot.
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22
For each sandwich, place 1/4 of the cheese on top of 1 bread slice and top with a second bread slice.
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23
Spread the outsides of each sandwich with 1 tablespoon of the butter.
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24
Place on the griddle, decrease heat to med-low, and cook until the undersides are golden brown, 3-4 minutes.
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25
Flip the sandwiches and brown the other side, 3-4 minutes.
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26
Ladle the soup into warmed bowls.
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27
Serve at once, with the hot sandwiches alongside.
