# Ingredients:
→ For the Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, minced
04 - 1 tablespoon tomato paste
05 - 1 can (28 oz) crushed tomatoes
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon dried thyme
10 - 1/2 cup heavy cream
11 - Salt and freshly ground black pepper, to taste
→ For the Grilled Cheese Croutons
12 - 4 slices sourdough or country bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# Directions:
01 - In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, approximately 5 minutes.
02 - Incorporate minced garlic and tomato paste into the saucepan. Cook for 1 minute until fragrant.
03 - Introduce crushed tomatoes, vegetable broth, sugar, dried oregano, and dried thyme to the saucepan. Blend thoroughly and bring to a gentle simmer.
04 - Cover the saucepan and allow the soup to simmer gently for 20 minutes, stirring periodically to prevent sticking.
05 - Remove the saucepan from heat. Process the soup until smooth using an immersion blender, or carefully transfer and blend in batches using a countertop blender.
06 - Stir in the heavy cream. Season the soup with salt and freshly ground black pepper to your preference. Maintain warmth over low heat.
07 - While the soup is simmering, prepare the grilled cheese. Spread softened butter on one side of each bread slice. Place cheese between two slices, with the buttered sides facing outward, to form two sandwiches.
08 - Heat a skillet over medium heat. Cook each sandwich for 2–3 minutes per side, or until the bread is golden brown and the cheese is fully melted.
09 - Allow the grilled cheese sandwiches to cool slightly. Subsequently, cut them into uniform 1-inch cubes to form the croutons.
10 - Ladle the warm tomato soup into individual bowls. Generously garnish each serving with the prepared grilled cheese croutons. Serve promptly.
