Tomato Soup & Grilled Cheese

Ingredients

• 1 tbsp olive oil
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 800 g canned whole or crushed tomatoes
• 500 ml vegetable stock
• 0.5 tsp salt - plus more to taste
• 0.25 tsp black pepper - to taste
• 1 tsp sugar - optional, to balance acidity
• 4 slices bread
• 120 g cheddar cheese - sliced or grated
• 1 tbsp butter - for grilling sandwiches

Steps

1. Heat olive oil in a pot over medium heat. Add onion and cook 4–5 minutes until soft.
2. Add garlic and cook 30 seconds until fragrant.
3. Stir in canned tomatoes, vegetable stock, salt, pepper, and sugar (if using). Bring to a simmer.
4. Simmer uncovered for 12–15 minutes. Blend until smooth using an immersion blender or countertop blender.
5. Butter one side of each bread slice. Place cheese between unbuttered sides to form two sandwiches.
6. Cook sandwiches in a skillet over medium heat 2–3 minutes per side until golden and cheese is melted.
7. Taste soup and adjust seasoning. Serve hot with grilled cheese.