# 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 butter in a medium saucepan over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
02 - Add whole peeled tomatoes with juice and vegetable broth to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
03 - Use an immersion blender or transfer to a blender carefully and puree until smooth. Season with salt and black pepper to taste. Keep warm over low heat.
04 - Spread softened butter evenly on one side of each bread slice. Layer cheese between two bread slices with buttered sides facing outward, forming two sandwiches.
05 - Heat a skillet over medium heat. Cook sandwiches for 2 to 3 minutes per side until golden brown and cheese is melted.
06 - Cut grilled sandwiches into strips or cubes to enable easy dipping.
07 - Ladle hot tomato soup into bowls and serve alongside grilled cheese for dipping.
