Tomato soup with cheddar cheese sandwich

Peel the carrots and cut them into small pieces along with the celery. Heat a large pot and, when hot, add 30 g of butter and rapeseed oil. Add the chopped vegetables and fry them until golden, stirring occasionally. Meanwhile, finely chop the onion and slice the garlic thinly. After the vegetables have browned, add the onion to the pot and continue to cook until translucent, then add the garlic and fry briefly until golden.

Add the tomato paste, oregano, salt, and pepper, stirring continuously for one minute over high heat. Pour the strained tomatoes and broth into the pot, then mix well. Let it simmer over low heat until the vegetables are completely soft, about 20-30 minutes. Add the drained beans and cook for a few more minutes. Finally, add the fresh basil and blend everything with an immersion or stand blender until you get a smooth consistency. Add the cream to make the soup velvety and adjust the taste with salt and pepper if necessary.

Place the cheddar slices on one slice of bread, cover with the second slice, and fry the sandwich in a hot pan with the remaining 15 g of butter, on both sides, until the bread is golden and the cheese is completely melted.