Tomato Soup with Grilled Cheese Sandwich

Peel the carrots and cut them into small pieces along with the celery. Heat a large pot and add half of the 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 at the end.

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

Place cheddar cheese on two slices of bread each and fold them together. Fry in a hot pan with the remaining butter until golden brown on both sides and the cheese is melted.