# Components:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 (14-ounce) cans crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped
→ Grilled cheese croutons
12 - 4 slices sourdough or country-style bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# Method:
01 - Warm the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02 - Add the minced garlic to the pot and cook until fragrant, about 1 minute; avoid browning.
03 - Stir in the crushed tomatoes, vegetable broth, sugar, salt, black pepper and dried oregano. Increase heat to bring to a gentle simmer.
04 - Reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes to concentrate the flavors.
05 - Butter one side of each bread slice. Place cheddar between two slices, with buttered sides facing outward, and keep ready for grilling.
06 - Heat a skillet over medium heat. Cook each sandwich until the bread is golden brown and the cheese has melted, about 3 minutes per side.
07 - Transfer sandwiches to a cutting board, let cool briefly, then cut into roughly 1-inch cubes to create croutons.
08 - Remove the pot from the heat, stir in the heavy cream and chopped basil. Purée the soup with an immersion blender until smooth and velvety (or purée in batches in a countertop blender). Return to low heat to keep warm.
09 - Ladle the hot soup into bowls and top each serving with a generous handful of grilled cheese croutons. Garnish with additional basil if desired and serve immediately.
