Tomato Soup & Pesto Grilled Cheese

200g unsalted butter
1 medium red onion, chopped
2 tablespoons tomato paste
2 cans crushed tomatoes
4 cups vegetable stock
2 sprigs thyme
1 bay leaf
1 tablespoon maple syrup
½ cup heavy cream
16 slices sourdough or qood quality loaf
200g chedder cheese, grated
4 tbs pesto

* * *

Heat 4 tbsp butter in a stockpot over medium heat. Add onion and cook, stirring often, until softened and lightly browned around the edges, 8–10 minutes.

Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened in colour, about 2 minutes. Add canned tomatoes, vegetable stock, thyme, bay leaf, and sugar and bring to a simmer. Season with salt and pepper and cook until flavours are melded, 35–40 minutes.

Remove from heat and stir in cream. Remove thyme stems and bay leaf and let cool slightly. Purée in a blender until smooth.

Heat a dry, preferably cast-iron, pan over medium heat. Spread room-temperature butter over bread slices. Top unbuttered side of 8 slices with pesto and cheddar. Top with remaining bread, buttered side up, and cook on hot pan, turning once, until bread is golden brown and cheese is melted, about 3 minutes per side.

Cut sandwiches into soldiers and serve alongside hot soup for dipping.

Recipe adapted from Bon Appetit
Photography via Prents.com