Ingredients:

Creamy Tomato Soup

     2 tablespoons butter

   1 onion, chopped

2 cloves garlic, minced

28 oz (800g) canned crushed tomatoes

2 cups vegetable or chicken broth

1 teaspoon sugar

1/2 cup heavy cream

Salt and pepper, to taste

Fresh basil leaves, for garnish

Grilled Cheese Sandwich

8 slices of bread

2 cups shredded cheddar cheese

Butter, softened

Instructions:

Creamy Tomato Soup:

In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic and sauté until the onion is translucent and fragrant.

Pour in the canned crushed tomatoes and stir to combine. Cook for a few minutes to develop the flavors.

Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.

Use an immersion blender or transfer the soup to a regular blender (in batches if necessary) to blend until smooth. Return the blended soup to the pot and simmer gently.

Stir in the sugar and heavy cream, and season with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld before serving. Garnish with basil leaves

Grilled Cheese Sandwiches:

Preheat a skillet or griddle over medium heat. Butter one side of each bread slice. On the unbuttered side of half of the slices, evenly distribute the shredded cheddar cheese. Top with the remaining bread slices, buttered side facing out.

Place the assembled sandwiches on the preheated skillet or griddle. Cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.

Serve with the Creamy Tomato Soup!