Tomato soup with cheese sandwich

Peel the carrots and cut them into smaller pieces along with the celery stalks. Heat the butter (2 tablespoons) and oil in a large pot, then add the vegetables and sauté them until golden brown, stirring occasionally. Meanwhile, finely chop the onion and slice the garlic. Once the vegetables are browned, add the onion and sauté until translucent, then finally add the garlic and sauté briefly.

Add the tomato paste, oregano, season with salt and pepper, and sauté for one minute, stirring constantly. Pour in the strained tomatoes and the stock, then mix thoroughly. Cook over low heat until the vegetables are completely soft (approx. 20-30 minutes). Then add the drained beans, heat for a few minutes, and finally stir in the fresh basil and blend until smooth with a hand blender. Refine with cream and, if necessary, season with more salt and pepper.

Place a generous amount of cheddar cheese between the bread slices, then fry both sides in a hot pan with the remaining butter (1 tablespoon) until golden brown and the cheese is nicely melted.