Step 1

In a large pot on med-low heat, add ghee and onion.

Step 2

Sauté for about 20 min (mixing it around every once in a while to keep from burning) or until browned.

Step 3

Add garlic and sauté for another minute or two.

Step 4

Add in tomato paste and sauté together for another minute.

Step 5

Mix in chicken broth, salt, pepper, and if you like a little more heat like myself, go ahead and add the cayenne too. It won’t make it too spicy, but it will definitely give a bit of a kick to it.

Step 6

Stir in the crushed tomatoes and put the lid on the pot to bring to a gentle boil. After the soup has reached a gentle boil, turn to low heat. At this point, go ahead and make the grilled cheese sandwiches because the soup is almost done. A couple minutes before serving the dish, stir in the basil and cream to the soup.

Step 7

Place griddle/nonstick pan on med-low heat.

Step 8

Generously butter one side of each of the sourdough bread slices.

Step 9

Once the griddle/pan is hot, place one slice of bread for each sandwich on it (butter side DOWN).

Step 10

Add a hefty handful of cheese to each slice and top with the other slice (butter side UP).

Step 11

After 2 minutes, or when the bottom slice crisps and turns golden-brown, gently flip the sandwich to brown the opposite side for another 2 minutes.

Step 12

Remove from heat, slice, and serve with tomato basil soup---and enjoy!