Creamy Tomato Soup with Grilled Cheese

Ingredients

• 28 oz can canned whole peeled tomatoes
• 2 tbsp butter
• 1/2 yellow onion
• 2 cloves garlic
• 1/4 cup heavy cream
• 1 cup chicken or vegetable broth
• 1 tsp sugar(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil(optional)
• 4 slices sourdough or white bread
• 4 oz cheddar cheese
• 2 tbsp butter for grilling

Instructions

1. 1

   Melt 2 tbsp butter in a pot over medium heat. Add diced onion and cook 4 minutes until softened, then add garlic and cook 1 minute more.

2. 2

   Add canned tomatoes (with juices), broth, sugar, salt, and pepper. Simmer uncovered for 10 minutes.

3. 3

   Blend the soup until smooth using an immersion blender or careful batches in a countertop blender. Stir in cream, taste, and adjust seasoning. Keep warm.

4. 4

   Spread butter on one side of each bread slice. Place cheddar between two slices, buttered sides out.

5. 5

   Heat a skillet over medium heat and grill sandwiches 3-4 minutes per side until golden and cheese is melted.

6. 6

   Slice sandwiches, ladle soup into bowls, garnish with basil, and serve hot.