Creamy Tomato Basil Soup with Grilled Cheese Bites

1. Stage

In large pot, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic and cook until soft, 4 minutes. Season with salt and pepper.

2. Stage

Add tomatoes and juices, gently crushing whole tomatoes with a wooden spoon. Add 2 cups water, ¼ cup basil, and sugar; bring to boil.

3. Stage

Reduce heat to low and simmer, partially covered, until thickened slightly, 20 minutes. Stir in balsamic vinegar, remaining ¼ cup basil, and season with salt and pepper.

4. Stage

If you have an immersion blender, puree soup in pot. (Otherwise, carefully transfer about half of soup into blender. Remove hole on top (to let steam escape) and cover with a dishtowel you don’t mind getting dirty. Press down firmly on lid and pulse mixture several times, gradually increasing speed to high. Puree until smooth, then transfer to clean pot. Puree remaining tomato mixture and transfer to new pot. Stir in cream, over medium heat, and bring to simmer. Remove from heat and cover with lid.

5. Stage

Heat panini press. (If you don’t have a panini press, use a nonstick grill-pan or cast iron skillet over medium-high heat.) Grease surface of press or pan with remaining tablespoon of olive oil. Arrange 4 slices bread on a clean work surface. Place ½ cup cheese on each slice of bread and cover with remaining slices.

6. Stage

Cook sandwiches, until cheese has melted and bread is crisp and golden brown, about 4 minutes. (If you’re using grill pan or cast iron skillet, place another heavy skillet on top of sandwiches to press while they’re cooking; flip once halfway through.) Cut each sandwich into 4 squares.

7. Stage

Ladle soup in bowls, drizzle with a bit of cream (stir it in so it creates a pretty pattern), and garnish with basil leaves. Serve with grilled cheese bites on the side.