Step 1

For the soup:

Step 2

Place the butter in a large saucepan on medium heat. Once melted, add the olive oil and onion, and cook for about 3 to 4 minutes or until soft.

Step 3

Add the garlic and cook another 2 minutes, stirring occasionally. Season with salt and pepper.

Step 4

Add the tomatoes, basil, cream, Parm rind, chicken stock, sugar, crushed red pepper, oregano and Worcestershire sauce.

Step 5

Bring the soup to a boil while mashing the tomatoes a bit with a spoon. Reduce the heat to medium low and simmer for 10 minutes.

Step 6

Remove the basil and Parmesan rind and using the immersion blender blend until smooth. Simmer for 15 minutes.

Step 7

For the grilled cheese croutons:

Step 8

While the soup simmers, heat a large skillet to medium.

Step 9

Place two slices of sourdough on a cutting board. Add a handful of Gruyere to one slice and place the other slice on top.

Step 10

Butter the top slice and then lightly sprinkle with garlic powder and fresh cracked pepper.

Step 11

Place the sandwich butter/pepper-side down in skillet and butter and pepper the top side.

Step 12

Cook until golden brown (about 3 to 4 minutes), flip and repeat.

Step 13

Remove the sandwich from the skillet, place on cutting board and cut into 1/2-inch squares.

Step 14

To serve:

Step 15

Ladle soup into a bowl and top with a few of the grilled cheese croutons.