1. Heat oil in large saucepan over medium-high heat. Add onion and carrot and cook until tender, about 2-3 minutes. Add garlic and cook another minute.
2. Add water, tomato sauce, tomato paste and salt to saucepan and stir. Reduce heat and simmer for 15-20 minutes or until thickened slightly, stirring occasionally.
3. Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in half and half. Set aside in a warm place.
4. Make grilled cheese croutons by buttering one side of each bread slice, then placing 2 Jarlsberg® slices on half the bread on the non-buttered side. Top with remaining bread slice, buttered side out, then cook in a non-stick skillet over medium heat until both sides are very crisp and cheese is melted. Remove from heat and let rest for 2 minutes. Trim top crust and cut into cubes. Place cubed “croutons” into each bowl of warmed tomato soup. Garnish with chopped parsley.