Ingredients:

  • 4 slices of sourdough bread (about 160g)
  • 4 tablespoons unsalted butter, softened (about 56g)
  • 1 cup shredded sharp cheddar cheese (about 120g)
  • 1 cup shredded mozzarella cheese (about 120g)
  • 1 tablespoon olive oil (about 15ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (about 800g)
  • 1 cup vegetable broth (about 240ml)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add diced onion and cook until translucent (about 5 minutes).
  3. Stir in minced garlic and cook for an additional 1 minute.
  4. Add crushed tomatoes, vegetable broth, sugar, salt, and pepper; bring to a simmer.
  5. Let it cook for 10 minutes, stirring occasionally.
  6. Heat the grilled cheese maker or skillet over medium heat.
  7. Spread 1 tablespoon of butter on one side of each slice of bread.
  8. On the unbuttered side, layer a mix of cheddar and mozzarella cheese.
  9. Top with another slice of bread, buttered side out.
  10. Place the sandwiches in the grilled cheese maker or skillet.
  11. Cook until golden brown and cheese is melted (about 3-5 minutes per side, depending on heat).
  12. If desired, use an immersion blender to puree the soup until smooth.
  13. Cut the grilled cheese sandwiches in half.
  14. Serve hot with a bowl of tomato soup and garnish with fresh basil.