# 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 oz each) crushed tomatoes, undrained
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 Steps:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02 - Add the minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute to avoid browning.
03 - Stir in the crushed tomatoes, vegetable broth, sugar, salt, black pepper and dried oregano. Bring to a gentle simmer over medium heat, then reduce heat slightly and simmer uncovered for 15 minutes, stirring occasionally.
04 - While the soup simmers, butter one side of each bread slice. Assemble sandwiches with cheese between two slices, 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. Transfer to a board, let cool briefly, then cut into 1-inch cubes.
05 - Remove the pot from heat, stir in the heavy cream and chopped basil. Purée the soup until smooth using an immersion blender, or carefully transfer in batches to a countertop blender and blend until velvety. Return the puréed soup to low heat to keep warm and adjust seasoning to taste.
06 - Ladle the hot soup into bowls, top each portion with a handful of grilled cheese croutons, and garnish with additional basil leaves if desired. Serve immediately.
