Tomato Soup and Grilled Cheese Sandwiches
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 28-ounce cans whole peeled tomatoes, crushed by hand with their juice
1 cup chicken stock, plus more if needed
1/2 cup (loosely packed) fresh basil leaves, washed and coarsely sliced or torn by hand
Freshly ground black pepper
Heat a large, heavy pot over medium heat. Add the butter and cook until it is melted and foamy. Add the onion and cook, stirring occasionally, until softened but not browned, about 4 minutes. Pour in the tomatoes and their juices then stir in the stock. Raise the heat to high, bring to a boil, then lower the heat so the liquid is simmering. Continued to simmer, stirring occasionally, until the tomatoes begin to break down, about 10 minutes. Set aside 2 tablespoons of the basil, and stir the rest into the pot. Using an immersion blender, or working in batches in a standing blender, puree the soup until almost smooth. Season with salt and pepper. Ladle into bowls and garnish with the remaining basil.