| 60 g | Gruyère cheese |
| 60 g | shredded cheddar cheese |
| 400 g | canned crushed tomatoes |
| 1 | onion |
| 4 slices | sandwich bread |
| unsalted butter (soft) | |
| water | |
| salt | |
| pepper |
Peel and chop onion. Melt some butter in a pot over medium heat, then add onions, canned crushed tomatoes, and 1 ½ can’s worth of water. Season with salt and bring to a simmer. Let cook for approx. 30 min.
When the soup has approx. 15 min. left to cook, spread some butter on one side of each of the sandwich slices. Make sure to get right up to the edges. Grate Gruyère cheese.
Heat a frying pan over medium heat. Once hot, add a slice of bread, buttered side-down. Add about half the cheddar and Gruyère cheeses and top with another slice of bread, buttered side-up. Once the cheese is starting to melt and the bread is golden brown, flip and let cook until well browned. Repeat for the other sandwich.
Blend the soup with an immersion blender until smooth. Season the hot soup with salt and pepper to taste. Slice the grilled cheese sandwiches and serve hot with a few ladles of soup. Enjoy!
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