Tomato soup and hot cheese sandwiches

Ingredients:

Tomato soup

• 2 tbsp oil (I use olive oil)
• 1 medium onion (I use yellow), chopped
• 4 cloves garlic, thinly sliced
• 1 can (800 g) of canned tomatoes (I use chopped)
• 1.5 cups liquid, such as water, vegetable broth, or chicken broth (I use chicken broth)
• 3/4 cup cream or milk, optional
• 2 tablespoons hot sauce, optional
• 1 tbsp oregano, optional

Hot cheese sandwich

• 2 tablespoons mayonnaise or melted butter
• 8 slices of bread (I use white)
• 180 g of grated hard cheese (I use Parmesan)
• 16 slices of cheese (I use cheddar)
• 2 tbsp mustard, optional (I use grainy)

Preparation:

1. Tomato soup:
   
   Heat a large saucepan over medium heat and add the oil. Once hot, add the onion and a large pinch of salt and cook until the onion begins to soften, about 2 minutes. Add the garlic and cook for another minute. Add the tomatoes and chicken broth. Add the cream, hot sauce, and oregano, if using, and bring to a simmer. Simmer the soup until thickened and the flavors meld, 20–30 minutes. Taste and adjust the seasonings as needed. Let cool slightly, then transfer the soup to a blender and blend until smooth.
2. Hot cheese sandwiches:
   
   Heat a large skillet or sauté pan over medium heat.
3. Spread mayonnaise or melted butter on one side of each slice of bread. Sprinkle Parmesan cheese over the mayonnaise or butter. Flip the slices over and place 4 slices of cheddar cheese on 4 slices of bread. Spread mustard on the remaining slices of bread, if using, and sandwich the halves together (the mayonnaise and Parmesan cheese should be on the outside).
4. Transfer the sandwiches to the skillet and cook until golden brown, 2–3 minutes per side. Slice and serve with tomato soup.