Creamy vegetable soup

Peel the carrots and cut them together with the celery into smaller pieces. Heat a large pot, and when hot, add the butter and oil. Put the vegetables into the hot oil and cook until golden brown, stirring occasionally. Meanwhile, finely chop the onion and slice the garlic. After the vegetables are browned, add the onion to the pot and continue cooking until translucent, then add the garlic and fry briefly until golden.

Add the tomato paste, oregano, salt, and pepper, and cook for one minute, stirring constantly. Pour the strained tomatoes and stock into the pot and stir well. Simmer on low heat until the vegetables are completely tender, about 20–30 minutes. Then add the drained beans and heat for a few minutes, finally stir in the fresh basil and blend with an immersion or countertop blender until smooth and creamy. Add cream for extra richness, adjusting with salt and pepper if needed.

Place a slice of bread with cheddar, cover it with another slice, and fry the sandwich in a hot skillet with butter until golden brown on both sides and the cheese melts.