Preheat toaster oven or oven to 400°F.
Slice the pointy top off garlic to expose each of the cloves. Set on a piece of aluminum foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 50 minutes. Reserve.
In a large pot, cook bacon until crispy. Remove bacon and all but roughly 1 tablespoon bacon fat. Reserve bacon.
To the pot, over medium-high heat, add butter, onion, fennel and carrot. Cook for about 8 minutes, stirring occasionally, or until vegetables start to brown. Add flour and stir constantly for 1 minute, allowing the flour to brown slightly (this thickens the soup in the same way that a roux is used to thicken gumbo). Add tomatoes along with all the juices, stock, 10 strips of bacon, and bouquet garnis.Simmer for 30 minutes. Let soup cool, remove bouquet garnis and squeeze out remaining juices back into the pot. Squeeze roasted garlic cloves directly into the pot and add harissa.Purée soup in a blender until smooth. Season to taste with salt and pepper. The soup is plenty rich and creamy as is, but if you really want to go for the gusto, finish with cream or drizzle a bit over top before serving.Serve in warmed soup bowls. Crumble remaining bacon over top.For the grilled cheese sandwich (per sandwich) 2 slices sourdough loaf2 slices cave-aged Gruyere cheese, or any Gruyere, or emmental2 tablespoons mayonnaiseMake a cheese sandwich, then spread the outside of each side with mayonnaise. Grill in a panini makeror a frying pan until well-browned and crispy.