How to make it

1. Start the soup. Melt the butter in a big pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
2. Add the tomatoes and broth. Simmer for 15 minutes, stirring now and then.
3. Blend it smooth. Use an immersion blender, or carefully blend it in batches in a regular blender.
4. Make it creamy. Stir in the cream, salt and pepper. Keep warm on low.
5. Build the sandwiches. Butter one side of each bread slice. Put cheese between two slices with the buttered sides facing out.
6. Grill them. Cook in a pan over medium heat for 3–4 minutes per side until deep golden and melty.
7. Serve it up. Cut the sandwiches into triangles and serve with big bowls of soup for dunking.