# Components:
→ Tomato Soup
01 - 1 tablespoon unsalted butter
02 - 1 small yellow onion, chopped
03 - 1 can (28 oz) whole peeled tomatoes with juice
04 - 2 cups vegetable broth
05 - Salt and black pepper to taste
→ Grilled Cheese
06 - 4 slices sourdough bread
07 - 2 tablespoons unsalted butter, softened
08 - 4 slices sharp cheddar cheese
# Directions:
01 - Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add chopped onion and cook until softened and translucent, approximately 5 minutes.
02 - Add whole peeled tomatoes with their juice and vegetable broth to the pan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
03 - Use an immersion blender or transfer soup carefully to a blender and purée until smooth. Season with salt and black pepper to taste. Keep warm over low heat.
04 - Spread softened butter evenly on one side of each slice of bread. Assemble sandwiches by placing sharp cheddar slices between two bread slices, buttered sides facing outward.
05 - Heat a skillet over medium heat. Grill each sandwich for 2 to 3 minutes per side until golden brown and cheese is fully melted.
06 - Slice grilled sandwiches into strips or cubes suitable for dipping.
07 - Ladle hot tomato soup into bowls and serve with grilled cheese pieces alongside for dipping.
