Tomato Basil Soup with Grilled Cheese

Instructions

1. Step 1

   Using the chef's knife, finely dice the peeled yellow onion and mince the peeled garlic.

   Cookware: Chef Knife

2. Step 2

   Heat the olive oil in the stockpot over medium heat. Add the yellow onion and garlic and sauté for 8 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant without browning.

   Timer: 8 min (scalable)

   Ingredients used: 4.0 clove Garlic, 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: Stockpot — medium heat

3. Step 3

   Stir the canned crushed tomato, vegetable broth, and roughly torn fresh basil into the stockpot, reserving a few basil leaves for serving. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the soup is hot and slightly thickened.

   Timer: 20 min (scalable)

   Ingredients used: 1200.0 gr Canned Crushed Tomato, 20.0 gr Fresh Basil, 750.0 ml Vegetable Broth

   Cookware: Stockpot — gentle simmer

4. Step 4

   While the soup simmers, spread the butter on the outside of all 8 bread slices. Make 4 sandwiches by dividing the cheddar cheese evenly between them.

   Parallel with step: 3

   Ingredients used: 8.0 slice Bread, 60.0 gr Butter, 240.0 gr Cheddar Cheese

   Cookware: butter knife

5. Step 5

   Heat a large 30 cm skillet over medium-low heat and place all 4 sandwiches in one uncrowded layer. Grill for 5 minutes per side, turning with the spatula, until both sides are golden brown and the cheddar cheese is melted.

   Timer: 10 min (fixed)

   Cookware: skillet — medium-low heat, spatula

6. Step 6

   Taste the soup and gradually stir in the salt and black pepper. Ladle the soup into servings and serve with the grilled cheese sandwiches, topping the soup with the reserved fresh basil leaves.

   Ingredients used: 2.0 gr Black Pepper, 8.0 gr Salt

   Cookware: ladle, Stockpot