# What you need:
→ For the Tomato Soup
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 cans (28 ounces each) crushed tomatoes
05 - 2 cups low-sodium vegetable broth
06 - 1 teaspoon granulated sugar
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 cup heavy cream
10 - 2 tablespoons chopped fresh basil
→ For the Pickle Grilled Cheese Skewers
11 - 8 slices sourdough bread
12 - 4 tablespoons softened unsalted butter
13 - 8 ounces sharp cheddar cheese, sliced
14 - 8 dill pickle slices, patted dry
# Steps to follow:
01 - Melt butter in a large saucepan over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and sauté for 1 minute until fragrant.
02 - Pour crushed tomatoes and vegetable broth into the saucepan. Add sugar, salt, and black pepper. Bring mixture to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
03 - Reduce heat to low. Blend the soup with an immersion blender until smooth or to desired consistency. Stir in heavy cream and chopped basil. Simmer for an additional 5 minutes, then keep warm.
04 - Spread softened butter on one side of each bread slice. Place half the bread slices, buttered side down, on a skillet over medium heat. Lay cheese slices and pickle slices on each, then top with remaining bread, buttered side up.
05 - Grill sandwiches until golden brown and cheese melts, about 3-4 minutes per side. Remove from skillet. Allow to cool slightly, then cut each sandwich into quarters.
06 - Thread two grilled cheese quarters onto each skewer. Ladle hot tomato soup into bowls and serve immediately with grilled cheese skewers alongside or for dipping.
