Creamy Tomato and Jersey Milk Soup with Grilled Cheese Croutons

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the canned diced tomatoes, fresh tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally.

While the soup is simmering, prepare the grilled cheese croutons. Butter one side of each slice of bread. Place two slices of bread, butter-side down, in a small pan or griddle over medium heat. Place a slice of cheddar cheese on each slice of bread. Top with the remaining slices of bread, butter-side up. Cook until golden brown and the cheese is melted, about 3-4 minutes per side.

Remove the grilled cheese sandwiches from the pan and let them cool slightly. Cut each sandwich into small cubes (crouton size).

Once the soup has simmered for 20 minutes, carefully blend the soup using an immersion blender until smooth. Alternatively, you can blend it in batches in a regular blender. Be careful when blending hot liquids.

Stir in the Jersey milk and heat gently. Do not boil.

Serve the soup hot, topped with the grilled cheese croutons.