Tomato Basil Soup with Grilled Cheese

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 28-ounce cans whole peeled tomatoes
• 1 1/2 cups vegetable stock
• 1/2 cup fresh basil leaves, loosely packed
• 1/2 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices sandwich bread
• 4 tablespoons unsalted butter, softened
• 8 slices sharp cheddar cheese

Method

1. 1

   In a 6-quart saucepan, melt the butter with the olive oil over medium heat.

2. 2

   Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6 minutes.

   6:00 · Cook onion
3. 3

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Add the whole peeled tomatoes with their juices, breaking them up with a spoon, then stir in the vegetable stock, sugar, salt, and pepper.

5. 5

   Bring to a simmer, then reduce heat to low and cook, stirring occasionally, to let the flavors meld.

   20:00 · Simmer soup
6. 6

   Stir in the fresh basil leaves and remove the pot from the heat.

7. 7

   Working in batches, puree the soup in a blender until smooth, or use an immersion blender directly in the pot.

8. 8

   Return the soup to low heat, stir in the heavy cream, and warm through without boiling.

   3:00 · Warm soup
9. 9

   While the soup simmers, heat a 9-inch skillet over medium heat.

10. 10

    Butter one side of each bread slice. Place two slices of cheddar between two bread slices, buttered sides facing out, to make a sandwich. Repeat with remaining bread and cheese.

11. 11

    Place sandwiches in the skillet and cook until golden brown and crisp on the bottom, about 3 minutes.

    3:00 · Grill first side
12. 12

    Flip and cook the second side until golden brown and the cheese is melted, about 3 minutes more.

    3:00 · Grill second side
13. 13

    Slice the grilled cheese sandwiches in half and serve alongside bowls of the tomato basil soup.