Grilled Cheese and Tomato Soup

4 standard portions

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Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 28 ounces canned whole peeled tomatoes (do not drain)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ½ teaspoon ground black pepper
• 1 ¾ cup vegetable stock
• 2 tablespoons fresh chopped basil
• ¼ cup shredded parmesan cheese
• 8 slices sourdough bread
• 4 tablespoons salted butter (softened)
• 1 ⅓ cups shredded cheese (such as Colby & Monterey Jack, sharp cheddar and mozzarella, or gruyere or a mix of melting cheeses)

Method

1. In a large nonreactive or enameled Dutch oven set over medium-high heat, heat olive oil add the onion, and saute for 3 minutes or until softened. Add garlic and cook for 30 seconds.
2. Add tomatoes with their juice, dried oregano, salt, sugar, and pepper. Stir to combine and gently smash the tomatoes with a spatula.
3. Pour over the stock, add basil, stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook partially covered with a lid for 10 minutes.
4. Stir in parmesan cheese until melted.
5. Remove from heat, transfer the soup into a blender (or use an immersion blender), and blend the soup until smooth. Taste for seasonings, and adjust to your preference.
6. To make grilled cheese sandwiches, butter one side of each slice of bread. Add cheese to the non-buttered side and cover with the remaining slice of bread.
7. Heat a nonstick or cast iron skillet over medium-low heat. Cook on both sides, applying some pressure on each sandwich with a spatula for better browning, for 2-3 minutes or until golden brown. Flip and cook for 1-2 more minutes or until the right color is achieved. Remove from pan, slice, and serve with soup.