For the soup: Heat oil in a medium sized pot, over medium-high heat and sauté onion and garlic for 5 to 10 minutes until softened and slightly brown. Add tomatoes, chicken bouillon paste, water, basil and red pepper flakes. Boil for 10 to 15 minutes.Using a hand blender, purée the soup until desired smoothness.
For the grilled cheese: Heat a cast iron pan over medium heat. While the pan heats, generously butter the top and bottom of the sourdough slices. Place bread butter-side down on the pan, top the unbuttered side with several slices of cheese and sprinkle with seasonings (garlic powder, rosemary, and thyme). Top with remaining slice of bread, buttered side up. Cook until the bread is golden brown on the bottom, flip, and cook until the cheese is melted and the other side is brown, about 3 to 5 minutes per side. Cut in half.
To plate: Ladle the soup into a bowl and garnish with a sprig of fresh thyme, fresh cracked black pepper, and light drizzle of truffle oil. Serve alongside grilled cheese sandwich.
To make this recipe Gluten Free, substitute the following ingredients:
Recipe from https://emicooks.com/tomato-soup-and-grilled-cheese/