Grilled Cheese Sandwich with Tomato Soup

Tomato soup

• 20 g Butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 400 g Canned tomatoes
• 350 ml Vegetable stock
• 15 g Fresh basil
• 80 ml Double cream
• ½ tsp Black pepper

Grilled cheese

• 4 slices White bread
• 120 g Cheddar cheese
• 30 g Butter

1. For the soup, melt the butter in a saucepan over a medium heat. Finely chop the onion, add it to the pan, and cook for 8 to 10 minutes until soft and sweet. Crush in the garlic and cook for 1 minute until fragrant.
2. Tip in the canned tomatoes and vegetable stock, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the onion is completely tender and the flavours have melded. Take off the heat and add most of the basil, reserving a few leaves to finish.
3. Blend the soup until smooth and velvety, then return it to a low heat. Stir in the double cream and black pepper, and warm gently for 2 to 3 minutes without boiling. Taste and adjust with a little more black pepper if you like.
4. While the soup warms, build the sandwiches: divide the cheddar between two slices of bread, then top with the remaining bread. Butter the outside of each sandwich evenly. Heat a frying pan over a medium heat.
5. Cook the sandwiches for 3 to 4 minutes per side, pressing lightly, until deep golden and the cheese is melted. If the bread colours too quickly, lower the heat and give it an extra minute to melt through. Slice and serve with the soup, topped with the reserved basil leaves.

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