Tomato soup and grilled cheese

Ingredients

• 5 tbsp butter, divided
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can whole peeled tomatoes
• 2 cups vegetable broth
• 1 tsp sugar
• 1/2 cup heavy cream
• 8 slices sandwich bread
• 8 oz sharp cheddar, sliced
• Salt and black pepper

Steps

1. Melt 2 tbsp of the butter in a pot over medium heat. Cook the onion for 6 minutes, until soft.
2. Add the garlic and cook for 1 minute.
3. Add the tomatoes with their juice, the broth and the sugar. Simmer for 15 minutes.
4. Puree the soup with an immersion blender until smooth.
5. Stir in the cream and season with salt and pepper.
6. Spread the remaining butter on one side of each slice of bread. Make 4 sandwiches with the cheddar inside and the buttered sides out.
7. Cook the sandwiches in a skillet over medium-low heat for 3 to 4 minutes per side, until golden and the cheese is melted.
8. Serve the sandwiches with the soup.