Grilled Cheese and Tomato Soup

Tomato Soup

1. Finely chop the onion, cut the carrots into small pieces, and mince the garlic.
2. In a large pot, heat Favuzzi olive oil over medium heat. Add the onion, garlic, and carrots, then sauté for 6 to 8 minutes, until they begin to soften.
3. Add Favuzzi tomato paste, red pepper flakes, and Italian herb and spice blend. Cook for 1 to 2 minutes, stirring.
4. Deglaze with white wine and let it reduce for 2 to 3 minutes.
5. Add the San Marzano tomatoes, chicken broth, thyme, and fresh basil. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.
6. Using an immersion blender, purée the soup until smooth.
7. Stir in the 35% cream, then season with salt and pepper. Let it warm through for a few minutes over low heat.

Grilled Cheese

1. Butter one side of each slice of bread.
2. On the unbuttered side of four slices, distribute the shredded cheese and caramelized onions. Top with the remaining four slices, buttered side facing out.
3. In a skillet over medium-low heat, cook the sandwiches for 3 to 5 minutes per side, until the bread is golden brown and the cheese is completely melted.
4. Cut the grilled cheese sandwiches in half and serve immediately with a generous bowl of creamy tomato soup.