# Components:
→ Tomato Soup
01 - 1 tablespoon unsalted butter
02 - 1 small yellow onion, chopped
03 - 1 can (28 oz) whole peeled tomatoes with juice
04 - 2 cups vegetable broth
05 - Salt and black pepper, to taste
→ Grilled Cheese
06 - 4 slices sourdough bread
07 - 2 tablespoons unsalted butter, softened
08 - 4 slices sharp cheddar cheese
# Method:
01 - Melt 1 tablespoon unsalted butter over medium heat in a medium saucepan. Add chopped onion and cook until soft and translucent, about 5 minutes.
02 - Add canned tomatoes with juice and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
03 - Blend the soup until smooth using an immersion blender or transfer to a blender carefully. Season with salt and black pepper to taste. Keep warm over low heat.
04 - Spread softened butter on one side of each bread slice. Place cheese slices between two bread slices with buttered sides facing out to form two sandwiches.
05 - Heat a skillet over medium heat and grill sandwiches for 2 to 3 minutes per side until golden brown and cheese has melted.
06 - Cut grilled cheese into strips or cubes for easy dipping.
07 - Ladle hot tomato soup into bowls and serve with grilled cheese pieces alongside for dipping.
