In a medium sauce pan over medium low heat add the roasted red pepper and tomatoes soup, the roasted red bell peppers cut in chunks and the sun dried tomatoes. Bring to a gentle boil. About 10 to 15 minutes.
In another pan cook the orzo pasta into salted boiling water until al dente.
Crisp the bacon in a small skillet and set aside.
When the soup is hot transfer it to a blender, or use an emersion blender, and blend until smooth. Place it back into the saucepan and season with salt and pepper to taste. Add the pasta to the soup and cook for another 2 to 3 minutes at very low simmer.
While the soup is simmering, prepare the grilled cheeses. Preheat a grill pan or a panini machine. Butter slightly each slices of bread. Add the cheeses in top of four slices of bread and top with the remaining bread slices, butter facing the cheese. Butter slightly the outside or each sandwiches and place on our grill pan or panini machine, butter side down. Slightly butter the side facing up.
Close the lid of the panini machine and grill at #4 for 5 minutes or until golden brown and the cheese has melted. On the grill pan, flip once when is golden brown and golden brown the other side.
Pour the soup into bowls, top with bacon bits and grilled cheese sandwiches along side.