Score the tomatoes along the tops and boil in some water for about 30 minutes. This will allow the skin to peel off the tomatoes. Once you have the skin peeled off the tomatoes, heat up some butter in a pot, and add your tomatoes, onions, and garlic. Cook these down, until they are a liquid, then add your chicken broth.

Cook the tomato soup for another 45 minutes. Once your soup is cooked, put it in a blender and blend it for 30 seconds. This will make your tomato soup smooth. Pour your soup back into the pot and add your cream. If you want to go healthier, you can add condensed milk or whole milk (just be careful not to overheat the substitutes as much). Heavy cream, because it has so much fat, will not separate under high heat. Whole Milk/condensed milk will. So if you don't want your soup to be grainy, be careful and keep it on a low heat.

Now you are ready to make your sandwich. Butter the sides of your bread that will be touching the pan. Add your cheese in manageable clumps so it doesn't fall all out of your sandwich. Heat up some butter in a skillet, then add your sandwich. Allow your sandwich to brown on each side without burning the bread. If for some reason your cheese is not melted yet, don't worry. Put it in your oven for about 2 minutes and it should melt evenly. Or toss it in the microwave for 30 seconds if you are worried about burning the bread.

Plate your food and enjoy!