for the soup:
2 T butter
1/4th of a yellow onion, finely chopped
2 T flour
2 cups diced tomatoes (or chopped fresh tomatoes in the summer)
2 cups whole milk
3/4 tsp sugar
3/4 tsp salt
1/4 tsp baking soda
for the sandwiches:
8 slices quality artisan bread
2 T butter
4 oz sharp cheddar cheese
For the soup, heat the butter in a dutch oven over medium high heat. Add the onions and saute for about five minutes, until soft. Sprinkle the flour over the onions and toss well to combine. Cook for an additional three minutes, stirring often.
Mix the baking soda, salt and sugar in with the diced tomatoes and set aside.
Add the milk and whisk together, then add the tomatoes mixture and bring to a simmer, cooking for about four minutes (the soup will thicken up a little bit while cooking). Carefully pour the soup into a blender and process for ten seconds, until everything is smooth. Return soup to pot and keep on low heat while you make the grilled cheese.
For the sandwiches, heat the butter in a cast iron skillet set on medium heat. Once the butter has melted and is sizzling, add four of the bread slices and top with cheese. Place the other four slices of bread on top and set a heavy pan on top of the sandwiches to press down while they cook. Flip after two minutes and press again with heavy pan.
Serve sandwiches dunked in soup and enjoy!