Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft and translucent, then stir in the garlic and cook for about 1 minute.
yum!Method
Pour in the canned tomatoes with all their juices, and the broth. Bring to a gentle boil, then reduce the heat to low, cover and simmer for 15–20 minutes so the flavours develop.
Take the pot off the heat and blend the soup with an immersion blender, right in the pot, until completely smooth.
Stir in the cream and sugar and season with salt and pepper. Simmer for another 3–5 minutes, then take it off the heat.
While the soup simmers, butter one side of each slice of bread. Place half the slices butter side down, layer with the shredded cheese, and top with the remaining slices, butter side out.
Heat a large pan over medium-low heat. Cook the sandwiches for 3–4 minutes per side, pressing down gently, until the bread is golden and crispy and the cheese has completely melted.
Garnish the soup with fresh basil and serve with the grilled cheese for dipping.
