Roasted Tomato Soup with Everything Bagel Ciabatta Grilled Cheese Croutons

Preheat oven to 450 degrees. Cut your tomatoes into fourths and place on a sheet pan. Drizzle with olive oil and season with salt & pepper. Slice the top off of a full head of garlic, pour olive oil on top and cover with foil. Bake for 35-40 minutes. When the tomatoes are almost done, heat a large soup pot or dutch oven over medium heat. Add a drizzle of olive oil and your chopped onions. Saute for about 5 minutes then add your tomatoes (make sure you get all the juices on the pan too!) and squeeze out your roasted garlic (about 4-5 cloves and you can save the rest). Add 1 cup of veggie broth, salt & pepper, and stir to combine. Bring to a boil then turn heat to low, place the herbs on top and cover to simmer for 30 minutes. Remove the herbs from on top and discard (I like to leave a couple basil leaves for more flavor). Blend the soup with an immersion blender or in small batches with a regular blender. Feel free to leave some out of the blender if you like a chunky soup. Season to taste and add more broth if needed. To make the croutons, add your cheese to each side of the bread and bake (you can do this with the tomatoes) until cheese is melted. Cut into bite sized pieces to garnish the soup.