Creamy Tomato Basil Soup and Panini Grilled Cheese and Tomato Sandwich

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• ¾ - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

INSTRUCTIONS

1. Heat olive oil over medium-low heat in large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
2. Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it.
3. Purée mixture using an immersion blender.
4. Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.
5. Serve immediately, topped with freshly grated Parmesan cheese, a little sprinkle of black pepper, and a sprinkle of chopped basil.