Creamy Tomato Soup with Grilled Cheese Dippers

Instructions

1. 1

   Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.

2. 2

   Stir in the crushed tomatoes, vegetable broth, sugar (if using), and dried basil. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld.

3. 3

   While the soup simmers, prepare the grilled cheese dippers. Butter one side of each slice of bread. Place two slices of cheese on the unbuttered side of two bread slices, then top with the remaining bread slices, buttered side up.

4. 4

   Heat a non-stick skillet over medium-low heat. Place the grilled cheese sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Remove from skillet and let cool slightly.

5. 5

   Once the soup has simmered, remove from heat. Stir in the heavy cream. For a smoother soup, carefully use an immersion blender to blend until creamy, or transfer to a regular blender (blend in batches if necessary, being careful with hot liquids). Season with salt and pepper to taste.

6. 6

   Cut each grilled cheese sandwich into 3-4 strips for dipping. Ladle the creamy tomato soup into bowls and serve immediately with the grilled cheese dippers.