Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 28 ounces (794g) canned crushed tomatoes
  • 14.5 ounces (411g) canned diced tomatoes, undrained
  • 4 cups (946ml) vegetable broth (low sodium)
  • 1 teaspoon (5ml) dried basil
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 1 teaspoon (5ml) sugar
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (118ml) heavy cream (or half-and-half for a lighter version)
  • Fresh basil leaves, for garnish (optional)
  • 4 slices of your favorite sandwich bread (sourdough, white, or whole wheat)
  • 2 tablespoons (30g) butter, softened
  • 4 slices cheddar cheese (or your favorite melting cheese)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes, vegetable broth, basil, oregano, red pepper flakes (if using), and sugar.
  3. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches.
  5. Stir in heavy cream and heat through. Do not boil.
  6. Butter one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each with two slices of cheese and then the remaining slice of bread, butter-side up. Cook until golden brown and the cheese is melted and gooey.
  7. Cut the grilled cheese sandwiches into small cubes.
  8. Ladle soup into bowls and top with grilled cheese croutons. Garnish with fresh basil, if desired.