# What You'll Need:
→ Tomato Soup
01 - 1 tablespoon unsalted butter
02 - 1 small yellow onion, chopped
03 - 1 can (28 oz) whole peeled tomatoes with juice
04 - 2 cups vegetable broth
05 - Salt and black pepper to taste
→ Grilled Cheese
06 - 4 slices sourdough bread
07 - 2 tablespoons unsalted butter, softened
08 - 4 slices sharp cheddar cheese
# Method:
01 - Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add chopped yellow onion and cook until softened and translucent, approximately 5 minutes.
02 - Add whole peeled tomatoes with their juice and vegetable broth to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
03 - Blend the soup using an immersion blender or carefully transfer to a blender until smooth. Season with salt and black pepper to taste and keep warm over low heat.
04 - Spread softened butter on one side of each slice of sourdough bread. Assemble two sandwiches by placing sharp cheddar cheese slices between bread slices with buttered sides facing out.
05 - Heat a skillet over medium heat. Cook each sandwich for 2 to 3 minutes per side until golden brown and cheese is fully melted.
06 - Slice grilled cheese sandwiches into strips or cubes to facilitate dipping.
07 - Ladle hot tomato soup into bowls and serve alongside grilled cheese for dunking.
