In a heavy stockpot or Dutch oven, heat the oil and butter for the soup. Add the onions and cook over medium heat for 5-6 minutes or until the onions are translucent. Add the flour and mix until the onions are coated. Slowly add the broth, a little at a time, stirring constantly. Add the remaining ingredients (minus the smoked salt), put a cover on the pot and let simmer 10 minutes. Taste and adjust seasonings. Use an immersion or stand blender, puree the soup. Stir in the smoked salt and serve in glass vials alongside the monster grilled cheese sandwiches.
Using a monster shaped cookie cutter, cut bread and 8 of the cheese slices into shapes. Assemble the sandwiches with two slices of shaped cheese in-between two slices of bread. Carefully butter the outside of the bread slices. Cook on a heated griddle or large skillet until golden brown, flip the sandwiches and toast on the other side. Use the remaining two slices of cheese to make hair (I used a ravioli cutter) and eyes, or mouth. I used raisins and pumpkin seeds for the noses, but feel free to use more cheese too! Let the hair and eyes melt a little on one side of the bread. Serve immediately.