Grilled Cheese and Tomato Soup

• 1 can (28 oz) whole peeled tomatoes
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 8 slices sourdough bread
• 8 slices cheddar cheese
• 4 tbsp butter

Instructions

1. 1

   In a pot, melt 1 tbsp butter over medium heat. Sauté onion and garlic until soft, about 5 mins.

2. 2

   Add tomatoes (with juice) and broth. Simmer for 20 minutes.

3. 3

   Use an immersion blender to puree the soup until smooth. Stir in heavy cream and warm through.

4. 4

   Season with salt and pepper.

5. 1

   Butter one side of each bread slice.

6. 2

   Heat a skillet over medium heat.

7. 3

   Make 4 sandwiches with 2 slices of cheese each, buttered sides facing out.

8. 4

   Cook sandwhiches for 3-4 minutes per side until golden brown and cheese is melted.

9. 5

   Serve sandwiches diagonally cut, with the hot soup.