# What you'll need:
→ 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
# Method:
01 - Melt 1 tablespoon butter in a medium saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
02 - Add whole peeled tomatoes with juice and vegetable broth to the pan. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
03 - Blend soup until smooth using an immersion blender or transfer carefully to a blender. Season with salt and black pepper, then keep warm over low heat.
04 - Spread softened butter on one side of each bread slice. Layer cheese slices between two bread slices with buttered sides facing out to form two sandwiches.
05 - Heat a skillet over medium heat. Cook each sandwich for 2 to 3 minutes per side until golden brown and cheese is melted.
06 - Slice grilled sandwiches into strips or cubes for convenient dunking.
07 - Ladle hot tomato soup into bowls and serve with grilled cheese strips alongside for dipping.
