Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place carrots on the baking sheet and drizzle with olive oil.

Roast carrots for 40-45 minutes, turning halfway through, until tender and lightly golden brown.

Heat a Dutch oven over medium heat and drizzle with olive oil.

Add chopped onion and minced garlic to the pot and sauté for 4-5 minutes, or until the onions are translucent.

Add the roasted carrots and vegetable broth to the pot.

Bring to a simmer, then reduce heat to low.

Use an immersion blender to blend the soup until smooth and creamy.

Season with salt and pepper to taste.

Simmer the soup for about 30 minutes.

Fry bacon in a large non-stick skillet over medium-high heat until crispy.

Place bacon on a paper-lined plate to drain.

Assemble grilled cheese sandwiches with mozzarella and bacon between slices of gluten-free bread.

Spread butter on both outer sides of the sandwiches.

Grill sandwiches in a small non-stick skillet over medium heat until golden brown on both sides, about 3-5 minutes per side.

Cut off the crusts of the grilled cheese sandwiches.

Slice the sandwiches into thick strips lengthwise, then crosswise, forming small squares (croutons).

Serve the soup warm and topped with bacon grilled cheese croutons.

Optional: Add extra mozzarella and crumbled bacon on top of the croutons.