Grilled Cheese with Creamy Tomato Soup

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 8 slices Sandwich bread
• 8 slices Sharp cheddar cheese slices
• 6 tbsp Butter
• 1 can (28 oz) Crushed tomatoes, canned
• 1 1/2 cups Vegetable broth
• 1/2 cup Heavy cream
• 1 each Yellow onion, diced
• 2 cloves Garlic
• 1 tsp Sugar
• 1 tsp Dried basil
• 3/4 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Make the soup base: melt 2 tablespoons of the butter in a large pot over medium heat. Cook the onion 4 minutes until soft, then add the garlic for 30 seconds.
2. Stir in the crushed tomatoes, vegetable broth, sugar, basil, salt, and pepper. Bring to a simmer and cook 12 minutes, stirring now and then.
3. While the soup simmers, assemble the sandwiches: butter one side of each bread slice, using the remaining 4 tablespoons of butter (about 1/2 tablespoon per slice). Lay 2 slices of cheese between 2 slices of bread, buttered sides facing out. You will have 4 sandwiches.
4. Heat a large skillet or griddle over medium-low heat and cook the first 2 sandwiches 3-4 minutes per side, until deep golden and the cheese is fully melted. Lower the heat if the bread browns before the cheese melts. Move them to a plate, loosely covered with foil to keep warm.
5. When the soup has simmered 12 minutes, blend it until smooth. An immersion blender is easiest. If you use a regular blender, let the soup cool a few minutes first, fill the jar no more than halfway, remove the center cap of the lid and cover the opening with a folded towel (hot liquid expands and can blow the lid off), and blend in two batches. Return the soup to the pot.
6. Stir in the cream and keep the soup warm over low heat. Do not let it boil after the cream goes in.
7. Cook the remaining 2 sandwiches the same way. Cut the sandwiches in half and serve with bowls of hot tomato soup for dipping.