Instructions
Step 1: In a large saucepan, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 more minute.
Step 2: Add crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes.
Step 3: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream and warm through.
Step 4: While soup simmers, butter one side of each bread slice. Assemble sandwiches with cheese in the middle, buttered sides out.
Step 5: Cook in a skillet over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side.
Step 6: Serve the tomato soup hot with a grilled cheese sandwich on the side. Garnish with fresh basil if desired.
Storage Information
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Grilled cheese is best fresh, but can be reheated in a toaster oven or skillet to restore crispness.
Continue on the next page