Tomato Basil Soup with Small Grilled Cheese

Instructions

1. 1

   Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

2. 2

   Pour in the crushed tomatoes and vegetable broth. Stir well. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow flavors to meld.

3. 3

   While the soup simmers, prepare the grilled cheese. Butter one side of each bread slice. Place two slices of bread, butter-side down, in a non-stick pan over medium heat. Top each with a slice of cheddar cheese, then cover with the remaining bread slices, butter-side up.

4. 4

   Cook the grilled cheese for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Remove from pan and cut each sandwich in half diagonally.

5. 5

   Once the soup has simmered, remove from heat. Stir in the chopped fresh basil, heavy cream (if using), and sugar (if using). Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to blend directly in the pot, or carefully transfer to a regular blender (blend in batches if needed).

6. 6

   Ladle the hot soup into two bowls. Serve immediately with the small grilled cheese halves on the side or dipped into the soup. Garnish with extra fresh basil if desired.