# Ingredients:
→ For the Tomato Soup
01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 (28-ounce) can crushed tomatoes
06 - 2 cups vegetable broth
07 - 1 teaspoon granulated sugar
08 - 1/2 teaspoon dried basil
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup heavy cream
→ For the Grilled Cheese Sandwiches
12 - 8 slices sandwich bread
13 - 4 tablespoons unsalted butter, softened
14 - 8 slices sharp cheddar cheese
# Instructions:
01 - In a medium saucepan, melt the butter with olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, approximately 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Incorporate the crushed tomatoes, vegetable broth, sugar, basil, salt, and pepper, stirring to combine. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally. Remove from heat, stir in the heavy cream, and blend until smooth using an immersion blender or in batches with a standard blender. Return the soup to the pot and keep warm.
02 - Butter one side of each slice of bread. Arrange 4 bread slices, buttered-side down, on a clean work surface. Top each with 2 slices of cheddar cheese, then cover with the remaining bread slices, buttered-side up. Heat a nonstick skillet over medium heat. Cook the sandwiches, pressing gently with a spatula, for 2-3 minutes per side until golden brown and the cheese is fully melted. Remove from the skillet and allow to cool slightly. Cut each sandwich into 4 bite-sized squares.
03 - Pour the warm tomato soup into shooter glasses or small cups. Skewer or place a mini grilled cheese square on top of each shooter for dipping. Serve immediately.
