Directions

For the Homemade Tomato Soup:

1. Heat oil, butter and pepper flakes in a Dutch Oven over medium heat until butter melts. Add carrots and onion, cook until softened, 8-10 minutes. Add garlic and dried basil, cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper.
2. Bring to a boil, reduce heat and simmer 20-25 minutes.
3. Taste and add more sugar, salt and pepper if necessary.
4. Remove from heat and puree in a blender. (To avoid splattering when blending hot soup, fill blender a little less than half way, remove the lid insert and cover with a towel while blending.)
5. If adding cream, return soup to heat and slowly stir in the cream. Cook until heated through, do not boil.
6. Ladle into bowls, top with fresh basil.
7. Serve with grilled cheese sticks.

For the Grilled Cheese Sticks:

1. Mix the mayo, garlic and parsley in a small bowl.
2. If desired, cut the crust off the bread slices.
3. Lightly spread 8 slices of bread with the mayo mix. Place mayo side down on a griddle. Sprinkle on the cheese.
4. Lightly spread the other 8 slices of bread with the mayo mix and place on top of the cheese (mayo side up).
5. Grill until the underside of the sandwiches are golden, flip with the Slotted Turner and grill the other side until golden. Press sandwiches with the turner to flatten a little.
6. Remove from griddle and cut into 4 sticks using the Pizza Cutter.