Ingredients

2 tbsp Butter
1 large Onion, diced
3 cloves Garlic, minced
7 cups Fire Roasted Diced Tomatoes
3 cups Chicken or Vegetable Stock
1/3 cup Basil, chiffonade
¼-½ cup Cream
32 slices Baguette
½ cup Extra Virgin Olive Oil
16 slices Aged Cheddar
to taste Salt & Pepper

Directions

• Heat a soup pot over high heat, add the butter to melt. Add in the onions and garlic, along with a little salt & pepper, and reduce heat to low. Cook, stirring often, for about 30 minutes until the onions are nicely caramelized.
• Add in all the tomatoes, the stock, and basil into the pot, along with some salt & pepper. Bring to a simmer and cook for about 30-40 minutes. Turn off the heat, add in the cream, and using an immersion blender, puree until smooth. Place back on a low heat to keep warm and adjust the seasoning with salt & pepper.
• Pour the olive oil onto a plate. Dip one side of each slice of bread in it to coat and place onto a sheet tray oiled side down. Place a slice of cheese on half of the slices of bread; season with salt & pepper. Top with the other slices of bread to make sandwiches (the oiled sides should be on the outsides).
• Heat a large nonstick sauté pan over med-high heat. Cook the sandwiches on both sides until toasty and golden brown. Serve with the soup.