In a large pot or Dutch oven, sauté the chopped onion over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, sugar (if using), salt, and pepper. Bring to a simmer.
Reduce the heat to low, cover, and let the soup simmer for at least 15 minutes to allow the flavors to meld.
While the soup simmers, prepare the grilled cheese sandwiches. Spread softened butter evenly on one side of each slice of bread.
Place 4 slices of bread, butter-side down, in a large skillet or griddle over medium heat. Top each slice with cheese.
Place the remaining 4 slices of bread on top of the cheese, butter-side up.
Grill the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
Once the soup has simmered, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender, blend, and return to the pot.
Stir in the heavy cream (if using) for extra creaminess. Taste and adjust seasoning as needed.
Serve the grilled cheese sandwiches immediately with the hot tomato soup. Enjoy!
Zylo AI 
For a richer tomato soup, roast the tomatoes with the onion and garlic before simmering.
Add a pinch of red pepper flakes to the tomato soup for a little heat.
Experiment with different cheeses for the grilled cheese, such as provolone, Monterey Jack, or pepper jack.
• Main Course (American)
• Approximately 450-550 calories
• 20 minutes (Easy)
• 35 minutes
• $5-$8
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