Classic Grilled Cheese and Tomato Soup

Ingredients

• 28 oz canned diced tomatoes
• 4 cup vegetable broth
• ½ onion
• 2 clove garlic
• ½ cup heavy cream (optional)
• 4 tbsp butter
• 8 slice white bread
• 8 oz cheddar cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil (optional)

Steps

1. Melt 1 tablespoon butter in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
2. Stir in diced tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes to allow flavors to meld.
3. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return soup to the pot.
4. Stir in heavy cream (if using), salt, and pepper. Heat through gently, do not boil. Keep warm.
5. While soup simmers, butter one side of each bread slice. Grate the cheese.
6. Place cheese between two unbuttered sides of bread. Heat a large skillet over medium heat.
7. Cook sandwiches, butter-side down, until golden brown and cheese is melted, about 3-4 minutes per side.
8. Serve grilled cheese sandwiches immediately with hot tomato soup, garnished with fresh basil if desired.