Grilled Cheese with Tomato Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 2 cans (28 ounces each) whole peeled tomatoes, 
• undrained
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Fresh basil leaves, torn, for garnish
• 4 slices of sourdough bread
• 8 slices of cheddar cheese
• 4 tablespoons of unsalted butter
• Salt and pepper
• Fresh basil (optional)

Instructions:

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened.
2. Add the smoked paprika and stir for 30 seconds.
3. Add the canned tomatoes and their juice to the pan, breaking them up with a wooden spoon. Add the broth and bring to a simmer.
4. Simmer for about 40 minutes, until the soup has thickened slightly.
5. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender and puree in batches.
6. Return the soup to the pan and stir in the heavy cream. Season with salt and freshly ground black pepper to taste.
7. Make a grilled cheese sandwich.
8. Serve the grilled cheese sandwiches with the hot tomato soup. Garnish with fresh basil, if desired.

Grilled cheese with tomato soup, a quintessential comfort food pairing, has its roots in the United States. The fusion of these two elements likely became prevalent in the mid-20th century.