Tomato Basil Soup with Grilled Cheese

Ingredients

• 28 oz can Canned crushed tomatoes
• 1/4 cup chopped Fresh basil leaves
• 1/3 cup Heavy cream
• 1/2 medium, diced Onion
• 2 cloves minced Garlic
• 1 tbsp Olive oil
• 1 cup Chicken or vegetable broth
• to taste Salt and black pepper
• 4 slices Sourdough bread
• 4 oz shredded Cheddar cheese
• 2 tbsp softened Butter

Instructions

1. 1

   Heat olive oil in a pot over medium heat. Sauté the diced onion for 3-4 minutes until softened, then add garlic and cook 1 minute more.

2. 2

   Add crushed tomatoes and broth, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally.

3. 3

   Stir in heavy cream and chopped basil, season with salt and pepper, and simmer 3 more minutes. Blend partially with an immersion blender for a smoother texture if desired.

4. 4

   While the soup simmers, butter the bread slices, layer with cheddar, and grill in a skillet over medium heat for 2-3 minutes per side until golden and the cheese is melted.

5. 5

   Serve the hot soup in bowls with grilled cheese sandwiches on the side for dipping.