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 butter and the rapeseed oil. Sauté the vegetables until golden brown, stirring occasionally. Meanwhile, finely dice the onion and slice the garlic. Once the vegetables are browned, add the onion and sauté until translucent, then briefly fry the garlic.

Stir in tomato paste and oregano, season with salt and pepper, and fry vigorously for one minute, stirring constantly. Add 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 blend the soup smooth with an immersion blender. Refine with whipping cream and season with salt and pepper to taste if needed.

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