Creamy Tomato Soup with Grilled Cheese Croutons

Instructions

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   **For the Creamy Tomato Soup:**

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   1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.

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   2. Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

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   3. Pour in the crushed tomatoes, vegetable broth, and granulated sugar. Stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld.

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   4. Carefully remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender (be very cautious with hot liquids – fill only halfway and vent the lid) and blend until smooth. Return the soup to the pot.

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   5. Stir in the heavy cream. Season with salt and black pepper to taste. Heat gently over low heat until warmed through, but do not boil after adding cream.

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   **For the Grilled Cheese Croutons:**

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   1. While the soup is simmering, prepare the grilled cheese. Butter one side of each slice of bread.

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   2. Place 4 slices of bread, butter-side down, in a large skillet or on a griddle over medium heat. Distribute the shredded cheddar cheese evenly over these slices.

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    3. Top with the remaining 4 slices of bread, butter-side up. Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.

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    4. Transfer the grilled cheese sandwiches to a cutting board. Once slightly cooled, cut each sandwich into 1/2 to 1-inch cubes to create croutons.

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    **To Serve:**

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    1. Ladle the hot creamy tomato soup into bowls.

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    2. Garnish generously with the grilled cheese croutons and a sprinkle of fresh chopped basil, if desired. Serve immediately.