Tomato Basil Soup with Grilled Cheese

Instructions

1. Step 1

   Heat the olive oil in the large pot over medium heat. Add the onion and salt, then cook until the onion is soft and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 9.0 gr Salt

   Cookware: large pot

2. Step 2

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large pot

3. Step 3

   Stir in the tomatoes, vegetable stock, sugar, and black pepper. Increase to high heat and bring the soup to a gentle boil.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 1600.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: large pot

4. Step 4

   Reduce to low heat and simmer uncovered, stirring occasionally, until the flavors meld and the soup thickens slightly.

   Timer: 15 min (fixed)

   Cookware: large pot

5. Step 5

   Add the basil. Remove the pot from the heat and blend with the immersion blender until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Fresh Basil

   Cookware: Immersion Blender, large pot

6. Step 6

   Stir in the cream and return the soup to low heat until steaming, without boiling.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Heavy Cream

   Cookware: large pot

7. Step 7

   Divide the cheddar among four bread slices and cover with the remaining slices. Spread the outside of each sandwich evenly with the softened butter.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 piece Bread, 40.0 gr Butter, 240.0 gr Cheddar Cheese

   Cookware: spatula

8. Step 8

   Heat the large skillet over medium heat. Cook the sandwiches in batches, turning once with the spatula, until both sides are golden and the cheese is melted.

   Timer: 8 min (fixed)

   Cookware: large skillet, spatula

9. Step 9

   Divide the soup among four bowls and serve each portion with a grilled cheese sandwich.

   Cookware: large pot, spatula