Tomato Soup with Grilled Cheese Sandwich

Peel the carrots and cut them into small pieces along with the celery. Heat a large pot, add 2 tbsp of butter and the rapeseed oil. Sauté the vegetables in it until golden brown, stirring occasionally. Meanwhile, finely dice the onion and slice the garlic. Once the vegetables are sautéed, add the onion and sauté until translucent, then briefly fry the garlic at the end.

Stir in the tomato paste and oregano, season with salt and pepper, and fry over high heat for one minute, stirring constantly. Add the strained tomatoes and vegetable broth and mix everything well. Simmer over medium heat for about 20 to 30 minutes until the vegetables are soft. Add the drained beans and heat for a few minutes. Stir in fresh basil and purée the soup until smooth using a hand blender. Refine with whipping cream and season to taste with salt and pepper if needed.

Place cheddar on two slices of bread and fold them together. Fry in a hot pan with the remaining butter (1 tbsp) on both sides until golden brown and the cheese has melted. Cut into strips or triangles.