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 soup

• Add the canned tomatoes, vegetable stock, sugar, salt and pepper.
• Bring to a boil, then lower the heat and simmer until slightly reduced and the tomatoes have softened.

Blend and finish

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

Make the cheesy toast

• Spread the butter on the bread slices and top with the grated cheddar.
• Bake or grill until the cheese is melted and golden.

Serve

• Ladle the soup into bowls and serve with the cheesy toast.