Tomato soup with fried tomatoes and hot sandwiches

Ingredients:

• 1.3 kg plum tomatoes, halved lengthwise
• 1 medium onion, sliced ​​into 0.5 cm thick circles.
• 1 tbsp unsalted butter + 2 tbsp melted butter
• 2 cloves garlic, crushed
• 1 tsp fresh thyme leaves, chopped
• 6 large fresh basil leaves
• 1/3 cup heavy cream
• Sugar, for sprinkling (optional)
• 4 slices crusty country bread (1cm thick)
• 8 slices havarti cheese

Preparation:

1. Preheat the grill to medium-high heat. Lightly coat the grill grate with vegetable oil.
2. Drizzle the halved tomatoes with olive oil and season with salt and black pepper. Place them cut-side down on the grill and grill until darkened, about 8 minutes. Carefully flip and grill the other side until the skin is charred, about 2 minutes. Drizzle a little olive oil onto a sheet of foil.
3. Arrange the onion slices in a single layer on foil. Drizzle with more olive oil and season with salt and pepper. Place the foil on the grill grate. Grill until the onions are darkened on both sides, about 5 minutes per side. Reduce the grill heat to medium to toast the sandwiches.
4. In a large saucepan or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the grilled onion and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and any juices, and mash with a wooden spoon to break up the tomatoes slightly. Add 2 cups of water, 2 teaspoons of salt, and a pinch of black pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes. Remove the soup from the heat and stir in the basil leaves. Blend the soup thoroughly in a blender or with an immersion blender. When ready to serve, return the soup to a simmer and add the heavy cream. Taste and adjust the seasoning. If the tomatoes are too tart, add a little sugar to taste.
6. Meanwhile, grill some hot cheese sandwiches..
   
   Brush both sides of each slice of bread with melted butter. Place the slices on the grill; grill until well-charred on the bottom, 3-5 minutes. Flip the bread over and top with 2 slices of cheese. Cover and grill until the cheese is melted and toasted on the other side, 2-3 minutes. Grind a little pepper on each slice of cheese. Serve immediately with soup.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.