Creamy Tomato Basil Soup with Grilled Cheese

1. 1

   Heat olive oil in a large pot. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.

2. 2

   Add crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. 3

   Use an immersion blender to puree the soup until smooth. Stir in cream and basil. Season with salt and pepper.

4. 4

   For grilled cheese, butter one side of each bread slice. Place cheese between two slices and cook in a skillet until golden and cheese is melted, about 3-4 minutes per side.

5. 5

   Serve hot soup with grilled cheese sandwiches on the side.

Per serving