Tomato soup with grilled cheese sandwich

Ingredients:

• 8 medium or large plum tomatoes
• 3 tablespoons unsalted butter
• Half a large sweet onion, chopped
• 1 crushed clove of garlic
• 3 cups chicken broth or water
• 1/8 teaspoon sugar
• 1 sprig of fresh basil + leaves for serving
• 2 tbsp. heavy cream
• 4 thick slices French bread, lightly toasted
• 1.5 cups grated sharp white cheddar

Preparation:

1. Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Core the tomatoes and make shallow slits in the skin on the other side. Blanch the tomatoes just long enough for the skins to peel easily, about 20 seconds. Transfer to ice water to cool. Peel the tomatoes, cut them into quarters lengthwise, and remove the seeds. Coarsely chop the flesh.
2. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent and softened but not browned, about 5 minutes.
3. Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat slightly and simmer until the tomatoes begin to soften, about 15 minutes. Remove the basil sprig and pour the soup into a blender. Blend until smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste.
4. Preheat the oven to broil, positioning the rack 15 cm from the heating element. Ladle the soup into 4 small, deep ovenproof bowls. Place a slice of bread in each bowl and sprinkle with cheese. Broil in the oven until the cheese is melted, bubbly, and lightly browned in spots. Garnish each serving with a basil leaf and serve immediately.