The Golden Melt with Velvet Tomato Bisque

Begin with the tomato soup. Heat the olive oil and 2 tablespoons of butter together in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until softened and translucent.

Add the chopped garlic and tomato paste to the onion. Stir constantly for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.

Pour in the entire can of San Marzano tomatoes with their juices. Use a wooden spoon to crush the whole tomatoes against the side of the pot, breaking them into rough chunks. Add the vegetable broth, sugar, salt, black pepper, and red pepper flakes.

Bring the soup to a boil, then reduce the heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the tomatoes have broken down completely and the liquid has reduced by about a quarter.

Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, venting the lid slightly to release steam, and blend until smooth.

Stir in the heavy cream and return the pot to low heat. Simmer gently for another 5 minutes. Taste and adjust the salt and pepper. Keep warm over the lowest heat while you prepare the sandwiches.

For the grilled cheese, spread the softened butter evenly on one side of each bread slice, going all the way to the edges. This is what creates the golden crust.

Place 4 bread slices butter-side down in a large cold skillet or on a cold griddle. Layer the sharp cheddar slices on each, then sprinkle the shredded Gruyere evenly over the cheddar. Top with the remaining bread slices, butter-side up.

Turn the heat to medium-low. Cook the sandwiches for 4 to 5 minutes without pressing down on them, until the bottom slice is deeply golden brown and the cheese on the lower layer has begun to melt.

Flip the sandwiches carefully with a wide spatula. Cook for another 3 to 4 minutes on the second side until equally golden and the cheese is fully melted and stretchy.

Transfer the grilled cheese to a cutting board and let them rest for 1 minute. This brief rest allows the cheese to set just enough so it does not run out when you cut. Slice each sandwich in half diagonally.

Ladle the tomato soup into bowls. Tear a fresh basil leaf and scatter it over each bowl. Serve each bowl alongside a sliced grilled cheese for dipping.