# What You 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
# How to Make It:
01 - Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
02 - Add canned tomatoes with juice and vegetable broth to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
03 - Use an immersion blender or transfer soup to a blender and blend until smooth. Season with salt and black pepper to taste. Keep warm over low heat.
04 - Spread softened butter on one side of each bread slice. Layer cheese slices between two bread slices, ensuring buttered sides face out, to form two sandwiches.
05 - Heat a skillet over medium heat. Grill sandwiches for 2 to 3 minutes per side, until bread is golden brown and cheese is melted.
06 - Slice grilled cheese into strips or cubes for dipping. Serve hot tomato soup in bowls alongside for dipping.
