Creamy Tomato Soup with Grilled Cheese

Ingredients · per serving

• 250 ml Vegetable stock
• to taste Black pepper
• 2 cloves Garlic
• 2 slices Bread
• 1 tbsp Olive oil
• ½ tsp Dried basil
• 15 g Butter
• to taste Salt
• 60 g Cheddar cheese
• few leaves Fresh basil
• 400 g Tinned chopped tomatoes
• 50 ml Double cream
• 1 tsp Sugar
• 1 onion Onion

Instructions

1. Heat 1 tbsp olive oil + 15g butter in a pot over medium heat. Add the chopped onion. Cook 6 min until soft (not browned — softer = sweeter soup).
2. Add the minced garlic, sugar, and dried basil. Stir 30 sec.
3. Pour in the tinned tomatoes (juice and all) and the stock. Add a pinch of salt. Bring to a simmer. Cover. Cook 15 min.
4. Blend smooth — either with a stick blender straight in the pot, or carefully in a regular blender (fill no more than half; vent the lid).
5. Return to the pot if blended elsewhere. Stir in the double cream. Taste — adjust salt, pepper, and a touch more sugar if the tomatoes were sharp.
6. Meanwhile, make the grilled cheese: butter both outsides of the bread. Layer cheese between. In a frying pan over medium heat, cook 3 min per side until golden brown and oozy inside. Press with a spatula for crispness.
7. Cut the sandwich diagonally. Ladle soup into a bowl. Scatter with a few torn basil leaves and a swirl of cream.
8. Dunk immediately.

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