Grilled Cheese Tomato Soup

1. Chop the onion and carrots into small pieces.

2. Heat butter in a pot. Add onion and cook until soft. Add chopped carrots, crushed garlic cloves, fresh thyme and saute for another 2-3 minutes.

3. Add crushed tomatoes, tomato paste, salt, Italian seasoning, freshly ground pepper and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 min.

4. Blend until smooth with hand blender.

5. Add grated parmesan cheese and heavy cream into a blended tomato soup, stir and remove from heat.

6. Cut sourdough bread in half and slice. In a bowl, mix mayonnaise and shredded cheese.

7. Spread cheese and mayonnaise mixture on bread slices.

8. Heat butter on a pan over medium heat and fry each side of the sandwich with two slices of cheddar cheese until golden brown.

9. Serve with tomato soup sprinkled with chopped parsley.