Weeknight Tomato Soup with Grilled Cheese

Ingredients

• unsalted butter — divided75 g
• white onions — diced2 ea
• garlic cloves — thinly sliced3 ea
• tomato paste65 g
• cherry tomatoes — halved565 g
• vegetable broth710 ml
• heavy cream60 ml
• sandwich bread — 8 slices280 g
• American cheese4 slice
• sharp cheddar — grated100 g

Method

1. In a 3- to 4-litre saucepan, melt 45 g of the butter over medium-high heat, then add the onions. Cook, stirring, until tender and beginning to brown at the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook for 2 to 3 minutes. (Add 1 tablespoon sherry now if you like and cook for 1 minute.)
2. Add the tomatoes and cook, mashing them slightly with your spoon, for 3 minutes. Add the broth and season — start with 1 teaspoon kosher salt, plenty of black pepper and a couple of pinches of red pepper flakes. Bring to a simmer, cover and cook for 15 to 20 minutes; make the grilled cheese meanwhile.
3. Blend the hot soup carefully with an immersion or full-sized blender until totally smooth. Taste and adjust the seasoning. Stir in the cream a splash at a time to your liking, and finish with 1 to 2 teaspoons sherry vinegar for brightness if you like.
4. Grilled cheese fingers (per sandwich): spread the outsides of two slices of bread with softened butter (or a thin layer of mayonnaise). Fill with a slice of American cheese and some grated cheddar. Place in a cold heavy skillet, turn the heat to medium-low and cook slowly until the underside is deep golden brown. Flip and cook until the second side matches, then cut into strips.
5. Ladle the soup into bowls or mugs, finish with black pepper and serve with the grilled cheese fingers for dipping.