Tomato Soup and Grilled Cheese

Ingredients

Instructions

0 of 7 steps complete

1. 1Melt 3 tbsp butter with the olive oil in a large pot over medium heat. Cook the onion 5 minutes until soft, add the garlic for 1 minute, then add the tomatoes with their juices, the broth, sugar, salt and pepper.
2. 2Simmer uncovered for 15 minutes, breaking up the tomatoes with a spoon, until slightly thickened and the flavors meld.
3. 3Add the basil and blend the soup until completely smooth with an immersion blender (or in batches in a countertop blender, venting the lid). Stir in the cream and warm through gently — do not boil. Taste and adjust the salt.
4. 4For the sandwiches, spread the softened butter (mixed with the mayo if using) on one side of each bread slice. The mayo-butter combo gives an extra-crisp, evenly golden crust.
5. 5Build the sandwiches with cheese between the unbuttered sides, buttered sides facing out.
6. 6Cook in a skillet over medium-low heat for 3–4 minutes per side, pressing gently, until deep golden and the cheese is fully melted. Covering the pan for the last minute guarantees the gooey center.
7. 7Slice the sandwiches and serve with hot bowls of soup for dipping, garnished with basil. Refrigerate leftover soup within 2 hours for up to 4 days — it reheats perfectly.