# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 28 ounces crushed tomatoes (two 14-ounce cans)
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped
→ Grilled cheese croutons
12 - 4 slices sourdough or country-style bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# Method:
01 - Warm 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 until fragrant, about 1 minute, taking care not to brown it.
03 - Stir in the crushed tomatoes, vegetable broth, sugar, salt, black pepper and dried oregano. Bring to a gentle simmer and cook uncovered for 15 minutes to meld the flavors.
04 - Remove the pot from the heat and stir in the heavy cream and chopped basil until evenly incorporated.
05 - Use an immersion blender to purée the soup until smooth and velvety; alternatively, blend in batches in a countertop blender and return to the pot. Keep warm over low heat.
06 - Butter one side of each bread slice. Place cheddar between two slices with the buttered sides facing out to form two sandwiches.
07 - Heat a skillet over medium heat and grill each sandwich until the bread is golden brown and the cheese is fully melted, about 3 minutes per side. Remove, let cool slightly, then cut into 1-inch cubes to create croutons.
08 - Ladle the hot soup into bowls, top each portion with a handful of grilled cheese croutons and garnish with additional basil leaves if desired.
