Creamy Tomato Basil Soup with Grilled Cheese Dippers

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes, then add the garlic and cook 1 minute more.
2. Add the tomatoes with their juices and the broth. Simmer, breaking up the tomatoes, for 20 minutes.
3. Blend the soup until smooth using an immersion blender, or carefully in batches in a stand blender.
4. Stir in the cream and torn basil, then season with salt and pepper. Keep warm over low heat.
5. For the sandwiches, butter one side of each bread slice. Layer cheese between two slices, buttered sides facing out.
6. Cook in a skillet over medium heat for 3-4 minutes per side, until golden and the cheese is melted.
7. Slice the grilled cheese into strips for dipping and serve alongside bowls of soup, garnished with basil.