28 oz. peeled San Marzano tomatoes in juice (1 large can), crush well with your hands
1 large handful basil leaves, roughly chopped
¼ cup heavy cream
Grilled Cheese Sandwiches:
6 tbsp salted butter, softened
8 slices sourdough bread
2 cups gruyere cheese, shredded
2 cups sharp cheddar cheese, shredded
For Tomato Basil Soup:
In a large pot on med-low heat, add oil and butter.
Add the onion and sauté for about 20 min (mixing it around to keep from burning) or until browned.
Add garlic and sauté for another minute or two.
Add in tomato paste and sauté together for another minute.
Mix in chicken stock, salt and pepper
Stir in the crushed tomatoes and put the lid on the pot to bring to a gentle boil. After the soup has reached a gentle boil, turn to low heat. At this point, go ahead and make the grilled cheese sandwiches because the soup is almost done. A couple minutes before serving the dish, stir in the basil and cream to the soup.
For Grilled Cheese Sandwiches:
Place griddle/nonstick pan on med-low heat.
Butter one side of each of the sourdough bread slices.
Once the griddle/pan is hot, place one slice of bread for each sandwich on it
Add a hefty handful of cheese to each slice and top with the other slice (butter side UP).
After 2 minutes, or when the bottom slice crisps and turns golden-brown, gently flip the sandwich to brown the opposite side for another 2 minutes.
Remove from heat, slice, and serve with tomato basil soup.