Tomato soup with cheese toast

• 2 cans (800ml total) whole peeled tomatoes
• 1 cube of chicken or vegetable stock
• 1 large yellow onion
• 4 tablespoons unsalted butter
• 1 tbsp The Spice Club oregano ·PURCHASE🛍️
• 1 teaspoon granulated sugar
• 1 tsp ground The Spice Club Black Peper·PURCHASE🛍️
• Salt to taste

Toast

• Mayonnaise Light (optional)
• 8 slices of (whole wheat) bread
• 100 g grated mozzarella
• 1 tsp The Spice Club Oregano
• 2 tablespoons unsalted butter

Step 1: Make the soup

• Pour the contents of the can of whole peeled tomatoes, including the juice, into a medium saucepan and tear them into large pieces with your hands.
• Rinse the empty tomato cans with the stock and add to the pan.

Step 2: Add ingredients

• Stir in the coarsely chopped onion, butter, dried oregano and sugar.
• Season the mixture with salt and black pepper.

Step 3: Cooking

• Increase the heat to high and bring to the boil.
• Reduce the heat to medium-low, cover and simmer gently, stirring occasionally, until the onion is soft and the tomatoes have broken down, 15 to 20 minutes.

Step 4: Make the grilled cheese

• Spread a thin layer of mayonnaise on one side of each of the 4 slices of bread.
• Evenly sprinkle the grated mozzarella and a little dried oregano on top of the mayonnaise.
• Cover with the other slices of bread (mayonnaise side down).

Step 5: Grilling

• Melt 1 tablespoon butter in a large skillet over medium heat.
• Add the sandwiches and cook until the bottoms are golden brown, 2 to 3 minutes.
• Melt the remaining tablespoon of butter in the pan, then carefully turn the sandwiches over with a spatula, moving them to coat with butter and fry until the other side is golden brown and the cheese is melted, 1 to 2 minutes.
• Turn the heat to the lowest setting to keep the sandwiches warm.

Step 6: Serve

• Puree the tomato soup until a smooth and creamy consistency with a blender, adding more stock if necessary to achieve the desired consistency.
• Season the soup with salt and pepper.
• Place the grilled cheese sandwiches on a cutting board and cut them in half diagonally.
• Serve the sandwiches alongside the soup.