# What You'll Need:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 cans (14 ounces each) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 cup heavy cream
11 - 1/2 cup fresh basil leaves, chopped
→ Grilled Cheese Croutons
12 - 4 slices sourdough or country-style bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# How to Make It:
01 - Warm a large pot over medium heat and add the olive oil. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
02 - Add the minced garlic and sauté for 60 seconds until fragrant, taking care not to brown.
03 - Pour in the crushed tomatoes and vegetable broth, then stir in the sugar, salt, black pepper and dried oregano. Bring to a low simmer and cook uncovered for 15 minutes to meld flavors.
04 - Remove the pot from the heat and stir in the heavy cream and chopped basil until evenly incorporated.
05 - Use an immersion blender to puree the soup directly in the pot until velvety and smooth; alternatively, blend in batches in a countertop blender and return to the pot. Keep warm over low heat.
06 - Butter one side of each bread slice. Assemble two sandwiches by placing sliced cheddar between two slices of bread with the buttered sides facing out.
07 - Heat a skillet over medium heat. Cook the sandwiches until the bread is golden brown and the cheese is fully melted, about 3 minutes per side.
08 - Transfer the grilled sandwiches to a cutting board, allow to cool slightly, then cut each sandwich into approximately 1-inch cubes.
09 - Ladle the hot soup into bowls, scatter a handful of grilled cheese croutons over each serving, and garnish with additional basil leaves if desired.
