Ingredients

 

3 tablespoons unsalted butter 

2 tablespoons extra-virgin olive oil 

1 medium onion, chopped

5 garlic cloves, chopped

2 28 ounce cans peeled tomatoes

1 cup chicken stock 

1 Parmesan rind or 2 tablespoons grated parmesan

2/3 cup heavy cream

2 tablespoons sugar

1/4 teaspoon crushed red pepper

1/2 teaspoon dried oregano

1/2 teaspoon Worcestershire sauce

1 sprig of fresh basil (about 4 leaves)

Salt and freshly ground pepper 

 

The grilled cheese croutons

 

6 slices sourdough bread

8 ounces shredded gruyere

Garlic powder

Room temperature butter

Fresh cracked pepper

 

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Place the butter in a large saucepan on medium. Once almost melted add that olive oil. Add the onion and cook bout 3-4 minutes or until almost flaccid. Add the garlic and cook another 2 minutes, stirring every once in a while.

 

Hit it with some salt and pepper.

 

Add them tomatoes, that cream, that chicken stock, sugar, crushed red pepp, regano and the Worchestershireererere sauce.

 

Bring the soup to a boil while beatin up the tomatoes a bit with a spoon. Reduce to medium low and simmer 10 minutes. 

 

Pluck out the basil branch and parmesan rind and transfer to a blender. Puree until smooth AF. 

 

Return the soup to a clean pot and place on low.

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Heat a large skillet to medium.

 

Place two slices of sourdough on a cutting board.