Cheese melt

Preparations

Step 1

Heat the olive oil or butter in a saucepan over medium-low heat. Add the onion with a pinch of salt and cook for 5–7 minutes until soft, without browning.

Step 2

Add the garlic and tomato paste and cook for 1–2 minutes.

Step 3

Add the tomatoes, beef stock, water and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally.

Step 4

Blend until completely smooth.

Step 5

Stir in the cream and basil. Warm gently without boiling.

Step 6

Adjust the salt, pepper and sugar. Add a little water if the soup is too thick.

Preparations

Step 1

Mix the grated cheeses and divide between two sandwiches.

Step 2

Butter the outsides of the bread.

Step 3

Place the sandwiches in a cold or barely warm frying pan. Cook over medium-low heat for 3–5 minutes per side, pressing gently with a spatula.

Step 4

If the bread browns before the cheese melts, lower the heat and cover the pan for 1–2 minutes.

Step 5

Rest for 1 minute, cut diagonally and serve immediately with the soup.