Step by step

Method

4 steps

1. 1

   Warm 1 tablespoon olive oil in a saucepan over medium heat. Cook 1 small diced yellow onion 5–6 minutes until soft and translucent. Stir in 2 minced garlic cloves for 30 seconds until fragrant. Add one 28-oz can crushed tomatoes and 2 cups low-sodium vegetable broth. Simmer 15 minutes until the soup smells cooked, not raw-canned.

2. 2

   Blend until smooth (immersion blender right in the pot, or carefully in batches). Return to the pot if needed. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then stir in ¼ cup heavy cream. Keep warm over low heat — it should be silky and orange-red.

3. 3

   Butter one side of each of 8 sourdough slices with the 2 tablespoons butter. Build 4 sandwiches with 8 oz sliced cheddar between unbuttered sides.

4. 4

   Cook sandwiches butter-side down in a skillet over medium-low heat 3–4 minutes per side until deep golden and the cheese is fully melted — press gently with a spatula. Cut and serve with the hot soup. You want crispy grilled cheese with molten cheddar next to creamy tomato soup — not pale soft bread or a broken oily soup.