Creamy Tomato Soup with Grilled Cheese Croutons

Instructions

1. 1Finely dice the 1 medium onion into 0.635 cm pieces and mince the 2 cloves garlic. Place a large heavy-bottomed pot (e.g., 6-quart or larger) over medium heat (approximately 148.9-162.8°C / 150-160°C). Melt 1 tablespoon of the butter in the pot, then add the diced 1 medium onion and minced 2 cloves garlic. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Pour the about 790 g of canned crushed tomatoes and 4 cups of vegetable broth into the pot with the softened onion and garlic. Stir well to combine all ingredients. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) until the mixture reaches a gentle simmer (small bubbles appear), then reduce the heat to low (approximately 93.33-107.2°C / 95-105°C).
3. 3Cover the pot and allow the soup to simmer gently for 20 minutes on low heat (approximately 93.33-107.2°C / 95-105°C), stirring occasionally. This simmering time allows the flavors to fully meld together.
4. 4Stir in the 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until they are fully combined. Continue to heat the soup gently for another 2-3 minutes on low heat (approximately 93.33-107.2°C / 95-105°C), ensuring it does not come to a boil.
5. 5While the soup is simmering, spread the remaining 1 tablespoon of butter evenly on one side of each of the 4 slices of bread. Place the 4 slices of cheddar cheese on the unbuttered side of two of the bread slices, then top with the remaining two bread slices, butter-side up, to form two sandwiches.
6. 6Heat a large skillet (e.g., 25.4 cm or 30.48 cm) over medium heat (approximately 148.9-162.8°C / 150-160°C). Carefully place the two prepared sandwiches into the hot skillet. Cook for 3-5 minutes per side, until the bread is golden brown and toasted, and the cheddar cheese is fully melted and gooey.
7. 7Remove the two grilled cheese sandwiches from the skillet and place them on a cutting board. Let them cool for 2 minutes; this brief cooling period helps the melted cheese set slightly, making the sandwiches easier to cut without tearing. After cooling, cut the sandwiches into 2.54 cm cubes to create the croutons.
8. 8Ladle the warm creamy tomato soup into individual bowls. Top each serving generously with the grilled cheese croutons immediately before serving.