Sheet Pan Roasted Tomato Soup (with grilled cheese croutons!)

Preheat the oven to 375 degrees F. 2. Prep a baking sheet with parchment paper. 3. Peel onion and cut onion into quarters, and cut head of garlic in half. 4. Add onion, garlic, all tomatoes, and thyme to the pan. Drizzle on olive oil then season with salt and pepper. 5. Roast for 45 minutes. 6. When the vegetables are done, add them into a pot with the coconut cream and use an immersion blender to blend or pour the veggies into the blender and blend! 7. Make a grilled cheese by adding cheese to the sourdough bread. Heat a pan to medium heat then spray olive oil into the pan. Cook the grilled cheese on both sides for 3 minutes per side or until golden brown on each side. You can always cover the pan with a lid to steam it and melt the cheese if it’s not melting. 8. Either dip the grilled cheese into the soup or cut them into grilled cheese "croutons". 9. Serve and enjoy!