Tomato Grilled Cheese Soup

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

4 Tbsp. (½ stick) unsalted butter + ½ cup (1 stick) at room temperature, divided
1 medium red onion, chopped
kosher or sea salt
black pepper, freshly ground
2 Tbsp. tomato paste
2 (28 oz) cans crushed fire-roasted tomatoes
4 cups vegetable broth
2 sprigs thyme
1 bay leaf
2 Tbsp. sugar
½ cup heavy cream
16 slices Pullman loaf
16 oz cheddar, grated

Heat 4 Tbsp. butter in a Dutch oven or medium stockpot over medium heat. Add onion and cook, stirring often, until softened and lightly browned around the edges, 8-10 minutes. Season with salt and pepper. Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened in colour, about 2 minutes. Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar and bring to a simmer.

Season with salt and pepper and cook until flavours are melded, 35-40 minutes.

Remove from heat and stir in cream. Remove thyme stems and bay leaf and let cool slightly. Working in batches, purée in a blender until smooth.

Heat a dry skillet, preferably cast-iron, over medium heat. Dividing evenly, spread room-temperature butter over bread slices. Top unbuttered side of 8 slices with cheddar, dividing evenly. Top with remaining bread, buttered side up, and cook, turning once, until bread is golden brown and cheese is melted, about 3 minutes per side. Cut sandwiches into soldiers and serve alongside hot soup for dipping.