# Ingredients:
→ Tomato Soup
01 - 1 tablespoon unsalted butter
02 - 1 small yellow onion, chopped
03 - 1 can (28 oz) whole peeled tomatoes
04 - 2 cups vegetable broth
05 - Salt and black pepper, to taste
→ Grilled Cheese
06 - 4 slices sourdough bread
07 - 2 tablespoons unsalted butter, softened
08 - 4 slices sharp cheddar cheese
# Directions:
01 - Melt 1 tablespoon butter in a medium saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
02 - Add canned tomatoes with juice and vegetable broth to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
03 - Use an immersion blender or transfer soup carefully to a blender. Blend until smooth. Season with salt and black pepper to taste. Keep warm over low heat.
04 - Spread softened butter over one side of each bread slice. Place cheese slices between two bread slices, buttered sides facing out, to form two sandwiches.
05 - Heat a skillet over medium heat. Grill sandwiches for 2 to 3 minutes on each side until golden brown and cheese is melted.
06 - Cut grilled cheese into strips or cubes for easy dipping.
07 - Ladle hot tomato soup into bowls and serve alongside grilled cheese for dipping.
