Quick Creamy Tomato Soup with Grilled Cheese Croutons

1Heat the olive oil (1 tablespoon) in a medium saucepan or Dutch oven over medium heat.

2Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic (2 cloves) and cook for 1 minute more until fragrant.

3Pour in the crushed tomatoes and broth. Stir in the dried basil (1 teaspoon) and sugar (if using). Bring the mixture to a simmer, then reduce heat to low, cover partially, and cook for 5 minutes to allow flavors to meld.

4While the soup simmers, prepare the croutons: Butter one side of each slice of bread. Place two slices, butter-side down, in a non-stick skillet over medium heat. Top each with two slices of cheese, then place the remaining bread slices on top, butter-side up.

5Grill the sandwiches for 2-3 minutes per side until the bread is golden brown and crispy and the cheese is fully melted. Remove from skillet and let cool slightly.

6Stir the heavy cream into the simmering soup. Season generously with salt and pepper. If you prefer a smoother texture, carefully use an immersion blender to blend the soup until creamy (or transfer in batches to a regular blender, blending carefully).

7Cut the grilled cheese sandwiches into 1-inch cubes to create the croutons.

8Ladle the hot soup into bowls and top immediately with a generous handful of the grilled cheese croutons.