2 pounds of Tomatoes *Ripe tomatoes are always best but canned whole tomatoes will also be delicious.
2 tablespoons of Balsamic vinegar
2 tablespoons of Olive oil
1 tablespoon of Salt, pepper and sugar
2 cloves of Garlic
Basil leaves *Other herbs like thyme and oregano are also delicious with tomatoes
4 cups of Stock *Use any stock or broth of your choice
1 small can of Tomato paste
1 cup Cream heavy cream/whipping cream
Roast the tomatoes: Roasting the tomatoes with aromatics before blending into the soup builds serious flavor. It’s a quick and easy step that means your soup goes from good to great. If you don’t have access to ripe, in-season tomatoes, using whole canned tomatoes are perfectly fine. Flavor the soup with ingredients that compliment tomatoes. Balsamic vinegar, basil and garlic are always a good idea where tomatoes are concerned. A pinch of chili flakes/red pepper flakes will add a hum of heat if you like spicier foods. A little sugar tempers the acidity of the tomatoes but is completely optional.
Make the soup: In a large pot or Dutch oven set over medium-high heat, cook the onions, garlic and basil in a little olive oil or butter until soft and translucent. Add the roasted tomatoes and tomato paste to this base along with stock/broth. Bring to a boil then cook until all the ingredients are soft. Then, transfer to a blender and blend until smooth (alternatively use an immersion blender). Season to taste with salt and black pepper and add cream. Bring back up to a simmer then served with your grilled cheese sandwiches.
Make the Grilled Cheese:
Preheat a nonstick skillet over medium heat. Generously butter both sides of the bread. Place bread butter-side down in the hot skillet; add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side up on top of cheese.
Cook until lightly browned on one side; flip over and continue cooking until the cheese is melted. Repeat with remaining 2 slices of bread, butter, and slice of cheese.