Soften 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, vegetable stock, sugar, salt and pepper.
• Bring to a boil, then lower the heat and simmer until the tomatoes are completely tender.

Blend the soup

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

Make the grilled cheese

• Butter one side of each slice of bread.
• Fill the bread with grated cheddar, buttered sides facing out.
• Toast in a frying pan over medium heat until golden and the cheese is melted, flipping once.

Serve

• Ladle the hot soup into bowls.
• Cut the grilled cheese sandwiches in half and serve alongside for dipping.