# Ingredient List:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 14-oz cans crushed tomatoes (total 28 oz)
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
→ For the Grilled Cheese Croutons
12 - 4 slices sourdough or country-style bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# How-To Steps:
01 - Heat 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, stirring, until fragrant, about 1 minute—do not let it brown.
03 - Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, salt, black pepper and dried oregano. Bring to a gentle simmer and cook uncovered for 15 minutes to meld flavors.
04 - Remove the pot from heat, stir in the heavy cream and chopped basil, then return briefly to low heat to warm through without boiling.
05 - Puree the soup until smooth using an immersion blender or by carefully transferring batches to a countertop blender; return to the pot and keep warm over very low heat.
06 - Butter one side of each bread slice. Place cheddar between two slices with the buttered sides facing outward to form two sandwiches.
07 - Heat a skillet over medium heat and grill the sandwiches until golden brown and cheese is melted, about 3 minutes per side. Adjust heat as needed to avoid burning.
08 - Remove the sandwiches from the skillet, let rest for a minute, then cut into 1-inch cubes to create croutons.
09 - Ladle hot soup into bowls, top each serving with a handful of grilled cheese croutons and additional chopped basil if desired, then serve immediately.
