Sweat the aromatics

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

Simmer the soup

• Add the tomatoes and vegetable stock.
• Season with salt and pepper and simmer until the tomatoes break down.

Blend and finish

• Blend the soup until smooth with an immersion blender.
• Stir in the cream and adjust the seasoning.

Make the grilled cheese

• Butter the bread slices and fill with cheddar cheese.
• Toast in a frying pan over medium heat, pressing with a spatula, until golden and the cheese melts.

Serve

• Ladle the tomato soup into bowls.
• Serve with the grilled cheese cut into halves.