Creamy Tomato Soup & Grilled Cheese

For the soup:

Heat olive oil over medium heat in a large saucepan. When hot, add onions and garlic and sauté until soft. Add the entire can of crushed tomatoes and water and bring to a boil. Once boiling, lower heat and allow the soup to simmer for 10 minutes. Add in coconut cream and stir. Take pot off heat and allow to cool for 5-10 minutes. Transfer soup to a blender & blend until smooth. You can skip this step if you don’t mind the bit of chunkiness the onions and garlic add. Return to pot and heat for a few minutes before serving. Top with black pepper and fresh basil!

For the grilled cheese:

Butter the OUTSIDE of both pieces of bread (the sides that will be touching the pan), put cheese down on the inside of one piece, close sandwich the unbuttered side of the other piece. Over medium heat, put sandwich in the pan and cook until golden on one side (no need to spray or butter the pan since your bread is buttered). Flip sandwich and repeat. Once flipped, cover the pan with a lid, this helps melt the cheese quickly and more evenly.