Sweat the onion and garlic

• Heat the olive oil in a stockpot over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Simmer the tomato soup

• Add the canned tomatoes, vegetable stock, sugar and dried oregano.
• Season with salt and pepper and bring to a simmer.
• Cook until the tomatoes have broken down and the soup has thickened slightly.

Blend and finish the soup

• Blend the soup until smooth with an immersion blender.
• Stir in the heavy cream and adjust the seasoning.
• Keep warm over low heat.

Build the grilled cheese

• Butter one side of each bread slice.
• Fill the slices with the cheddar and mozzarella, buttered sides facing out.

Toast the sandwiches

• Cook the sandwiches in a frying pan over medium-low heat, pressing lightly.
• Flip once the underside is golden and the cheese starts to melt.
• Cook until both sides are crisp and the cheese is fully melted.

Serve

• Cut the grilled cheese into halves.
• Ladle the hot tomato soup into bowls and serve alongside for the cheese pull.