Line a cookie sheet with foil and spread cherry tomatoes.
Drizzle with olive oil and sprinkle with S&P.
Bake at 400 degrees for about 30 minutes, until the skins are browned and shriveled.
Melt butter over medium heat in a deep skillet.
Add onion and sauté until pieces are transparent.
Add the garlic and sauté just until fragrant.
Stir in diced tomatoes (undrained), roasted tomatoes, chicken broth, and thyme.
Bring to a boil, then reduce heat and simmer for 40 minutes.
Puree this soup until desired consistency using a stick blender, or in batches in a food processor.
Once soup is pureed, return it to the large pot and stir in cream.
For the croutons, spread butter or margarine on each slice of bread.
Heat skillet on medium heat and place one piece of bread, butter side down, into pan.
Lay 3 slices of cheese on top of bread.
Top cheese with 2nd slice of bread, butter side up.
Flip sandwich when the cheese is beginning to melt, about 3 minutes.
Cook another 3 minutes on the other side.
Let sandwich cool for a few minutes, then slice in cubes (a pizza cutter makes this step a breeze).