# 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 cans (14 ounces each) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon fine salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 cup heavy cream
11 - 1/2 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
# How-To Steps:
01 - Warm a large pot over medium heat, add the olive oil, then sweat the diced onion until translucent and soft, about 5 minutes.
02 - Add the minced garlic to the pot and cook, stirring, for about 1 minute until fragrant without browning.
03 - Pour in the crushed tomatoes and vegetable broth, stir in sugar, salt, pepper and dried oregano, bring to a gentle simmer and cook uncovered for 15 minutes to meld flavors.
04 - While the tomato base simmers, butter one side of each bread slice, layer cheddar between two slices with buttered sides facing out, and grill in a skillet over medium heat until both sides are golden and the cheese is fully melted, about 3 minutes per side.
05 - Remove grilled sandwiches from the skillet, let rest briefly, then cut into approximately 1-inch cubes to form croutons.
06 - Remove the pot from heat, stir in the heavy cream and chopped basil, then purée the soup with an immersion blender until smooth and velvety; alternatively, transfer in batches to a countertop blender and purée, then return to low heat to keep warm.
07 - Ladle the hot soup into warmed bowls, top each portion with a handful of grilled cheese croutons and an optional basil leaf for garnish, and serve immediately.
