# What You’ll Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 (14-ounce) cans crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon sugar
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - ½ teaspoon dried oregano
10 - ½ cup heavy cream
11 - ½ cup fresh basil leaves, chopped
→ For the Grilled Cheese Croutons
12 - 4 slices sourdough or country bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, sugar, salt, black pepper, and oregano. Bring to a simmer and cook uncovered for 15 minutes.
04 - Remove from heat. Stir in heavy cream and chopped basil.
05 - Use an immersion blender (or blend in batches in a countertop blender) to puree the soup until smooth and velvety. Return to low heat and keep warm.
06 - While the soup simmers, butter one side of each bread slice. Place cheese between two slices, buttered sides out. Heat a skillet over medium heat and grill sandwich until golden brown and cheese is melted, about 3 minutes per side. Remove from skillet, let cool slightly, then cut into 1-inch cubes.
07 - Ladle the hot soup into bowls. Top each serving with a handful of grilled cheese croutons. Garnish with extra basil if desired.
