Weeknight Tomato Soup with Grilled Cheese

Ingredients

• unsalted butter — divided75 g
• white onions — diced2 ea
• garlic cloves — thinly sliced3 ea
• tomato paste65 g
• cherry tomatoes — halved565 g
• vegetable broth710 ml
• heavy cream60 ml
• sandwich bread — 8 slices280 g
• American cheese4 slice
• sharp cheddar — grated100 g

Method

1. In a 3- to 4-litre saucepan, melt 45 g of the butter over medium-high heat, then add the onions. Cook, stirring, until tender and beginning to brown at the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook for 2 to 3 minutes. (Add 1 tablespoon sherry now if you like and cook for 1 minute.)