# What You Need:
→ For the Soup
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 (14-ounce) cans crushed tomatoes (total 28 ounces)
05 - 2 cups vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon salt
08 - 1/2 teaspoon 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-style bread
13 - 2 tablespoons unsalted butter, softened
14 - 4 ounces sharp cheddar cheese, sliced
# How to Make It:
01 - Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
02 - Add the minced garlic to the pot and cook, stirring, until fragrant for about 1 minute; avoid browning.
03 - Stir in crushed tomatoes, vegetable broth, sugar, salt, black pepper and dried oregano. Bring to a gentle simmer.
04 - Maintain a gentle simmer uncovered and cook for 15 minutes to concentrate the flavors.
05 - Remove the pot from the heat, stir in the heavy cream and chopped basil until incorporated.
06 - Puree the soup until smooth using an immersion blender or by transferring in batches to a countertop blender; return to low heat and keep warm.
07 - Meanwhile, butter one side of each bread slice. Place cheese between two slices with buttered sides facing out. Heat a skillet over medium heat and grill each sandwich until golden and the cheese is melted, about 3 minutes per side.
08 - Transfer sandwiches to a cutting board, let cool slightly, then cut into roughly 1-inch cubes.
09 - Ladle hot soup into bowls, top each portion with a handful of grilled cheese croutons and garnish with additional basil if desired.
