Creamy Tomato Soup with Grilled Cheese Croutons

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Stir in crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.

Reduce heat to low and simmer for 20 minutes, stirring occasionally.

Remove from heat and carefully blend the soup using an immersion blender or transfer to a regular blender (in batches) and blend until smooth.

Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste. Heat through gently, but do not boil.

While the soup is simmering, prepare the grilled cheese croutons. Spread softened butter on one side of each slice of bread.

Place two slices of bread, butter-side down, in a frying pan or on a griddle over medium heat.

Top each slice with two slices of cheddar cheese and then top with the remaining slices of bread, butter-side up.

Cook for 3-4 minutes per side, or until golden brown and the cheese is melted.

Cut each grilled cheese sandwich into small cubes to make croutons.

Serve the creamy tomato soup hot, garnished with grilled cheese croutons.