Tomato Soup in Grilled Cheese Bread Bowls

1 tbsp rice bran oil
1 sweet onion, diced
2 garlic cloves, minced
790 g can tomatoes
2 cups vegetable stock
¼ tsp SIDS CRAZY SALT
⅓ cup cream
1 bay leaf
SIDS SALT & PEPPER to taste
Parsley, as needed to garnish
BREAD BOWLS:--
4 small round bread loaves (preferably sourdough)
6 tbsp room temperature butter, divided
16 slices tasty cheese

TOMATO SOUP: In a medium pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
Stir in the tomatoes and use a wooden spoon to lightly crush them. Stir in SIDS CRAZY SALT, stock and cream. Add the bay leaf and season with SIDS SALT & PEPPER. Bring the soup to a simmer and cook until a good flavour develops, 20-25 minutes.
BREAD BOWLS: Preheat the oven to 200°C. Line a baking tray with baking paper.
Slice the tops off the loaves of bread. Use a small knife to cut around the inside of each loaf in a neat circle then remove the circle in one piece and reserve.
Rub the inside of each bread bowl with ½ tablespoon butter then line each with 3 slices of tasty cheese. Transfer to the baking sheet.
Meanwhile, sliced the reserved bread circles in half horizontally. Butter one side of each piece with ½ tablespoon butter. Place 1 slice of cheese (torn up if needed to make it fit inside) in between the two slices. (buttered sides facing outward)
Heat a large frypan to MEDIUM. Cook the sandwiches to the pan. Cook, flipping once, until both sides are golden brown, about 4 minutes per side. Transfer to the prepared baking sheet with the bread bowls.
Transfer the baking tray to the oven to keep the grilled cheese sandwiches warm and melt the cheese inside the bread bowls, about 4 minutes.
To serve, ladle the soup into the bread bowls and serve with the grilled cheese on the side. Garnish with parsley.