1

Set a 5-quart Dutch oven over medium heat with the olive oil to warm.

2

While the oil warms, dice the yellow onion.

3

Add the diced onion and a pinch of salt to the shimmering oil, cooking 5 minutes, stirring often, until soft and translucent.

4

While the onion softens, finely dice the carrot and roughly chop the garlic.

5

Stir in the carrot and cook 3 minutes until it brightens in color and starts to soften at the edges.

6

Stir in the garlic and tomato paste, cooking 1 minute until the paste darkens to brick red and smells sweet.

7

Add the crushed tomatoes, water, remaining salt, and pepper, then raise the heat to high and bring to a bubble, about 4 minutes.

8

Reduce the heat to medium-low, set the lid slightly ajar, and simmer 15 minutes until the carrot crushes easily against the side of the pot.

9

While the soup simmers, thinly slice the cheddar, then core the apple half and cut it into paper-thin slices.

10

Lay two slices of sourdough on the board, layer with half the cheddar, the apple, and the remaining cheddar, then top with the last two slices.

11

Pick the basil leaves from their stems, stir half into the simmering soup, and tear the rest for garnish.

12

Melt half the butter in a 12-inch nonstick skillet over medium-low heat, about 1 minute, until it foams.

13

Set the sandwiches in the butter and cook 4 minutes, undisturbed, until the undersides are deep golden and the cheddar starts to slump.

14

Lift the sandwiches, melt the remaining butter underneath, flip, and cook 3 to 4 minutes until golden and the cheese oozes at the edges.

15

Pull the soup off the heat and blend with an immersion blender, about 2 minutes, until completely smooth and velvety.

16

Stir in the cream and balsamic vinegar and warm over low heat 1 minute until the soup turns a soft coral orange.

17

Halve the grilled cheese, ladle the soup into bowls, and scatter with the torn basil for dunking alongside.

Creamy Tomato Basil Soup with Cheddar Grilled Cheese

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