1 tablespoon olive oil
2 tablespoons butter
1 large onion, diced
4 cloves garlic, diced
2 1/2 tablespoons tomato paste
4 cups chicken stock
1 tablespoon salt
1/2 teaspoon black pepper (add a little more if you like the heat)
1/4 teaspoon cayenne
28 ounces peeled San Marzano tomatoes in juice (1 large can), crush well with hands
1 big handful basil leaves, chopped
1/4 cup heavy cream
In a large pot on med-low heat, add oil and butter. One it melts, add the onion and sauté for about 15 min (mixing it around to keep from burning) or until perfectly caramelized. Add in tomato paste and sauté together for another minute. Stir in the crushed tomatoes and put the lid on the pot to bring to a gentle boil. After the soup has reached a gentle boil, turn to low heat. At this point, go ahead and make the grilled cheese sandwiches because the soup is almost done. A couple minutes before serving the dish, stir in the basil and cream to the soup.
Grilled Cheese Sandwiches
6 tablespoons salted butter, softened
8 slices sourdough bread
2 cups gruyere cheese, shredded
2 cups extra sharp cheddar cheese, shredded
Place griddle/nonstick pan on med-low heat.
Generously butter one side of each of the sourdough bread slices. Add a hefty handful of cheese to each slice and top with the other slice (butter side UP).
Remove from heat, slice, and serve with tomato basil soup-