Roast the vegetables

• Preheat the oven to 200 °C.
• Quarter the tomatoes and the red onion and place them on a baking tray with the whole head of garlic.
• Drizzle with olive oil and season with salt and pepper.
• Roast for 40 minutes.

Heat the broth

• Bring the bone broth to a boil in a pot.

Blend the vegetables

• Transfer the roasted tomatoes and onion to a blender.
• Squeeze in the roasted garlic.
• Blend until smooth.

Simmer the soup

• Pour the blended mixture into the pot with the broth.
• Bring to a boil, then lower to a simmer.
• Stir in the heavy cream and grated Parmesan.

Assemble the grilled cheese

• Spread mayonnaise on both sides of the bread slices.
• Layer the cheddar, Colby Jack, Monterey Jack and pepper Jack with the turkey in the middle.

Cook the sandwiches

• Butter the frying pan and cook the sandwiches with the lid on for a few minutes per side, until golden and melted.

Serve

• Ladle the soup into bowls and serve with the grilled cheese.