Rye Bread Grilled Cheese Soup with Smoked Salmon and Dill Havarti Croutons

**Prepare the Tomato Soup:** Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Add crushed tomatoes, vegetable broth, dried oregano, dried basil, and sugar (if using). Bring to a simmer, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.

While the soup simmers, prepare the grilled cheese croutons. Preheat your oven to 375°F (190°C).

**Assemble the Grilled Cheese Croutons:** Spread softened butter on one side of each slice of rye bread. Place 4 slices butter-side down on a baking sheet lined with parchment paper. Top each slice with dill havarti cheese and smoked salmon. Top with the remaining slices of rye bread, butter-side up.

Bake the assembled sandwiches for 10-12 minutes, or until the bread is golden brown and the cheese is melted and bubbly. Remove from oven and let cool slightly.

**Blend the Soup:** Use an immersion blender to blend the tomato soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the pot.

Stir in the heavy cream into the soup. Season with salt and pepper to taste. Heat through gently; do not boil.

**Cut the Croutons:** Cut the grilled cheese sandwiches into small squares or triangles to make croutons.

**Serve:** Ladle the hot tomato soup into bowls. Top with the rye bread grilled cheese croutons and garnish with fresh dill.