Creamy tomato soup with grilled cheese croutons

Finely mince a shallot and a clove of garlic; saute the shallot in about two tablespoons of unsalted butter until soft, about 3 minutes.

Add the garlic and saute until fragrant, about 60 seconds.

Add one tablespoon of tomato paste and saute about 30 seconds until incorporated.

Add a shake of oregano and a can of San Marzano tomatoes, break them up with a wooden spoon, add a cup of water and a teaspoon of molasses, bring to a simmer.

Simmer at least 30 minutes, up to an hour.

Blend in a high-powered blender with one slice of torn crustless white bread to make it creamy; stream in olive oil while running to form an emulsion.

Add a little sugar and kosher salt, blending and re-seasoning until the texture and flavour are right.

Make a grilled cheese: mayonnaise on the outside of the bread for a deep brown crust, American cheese inside, cooked in foaming butter.

Cut off the crusts and cut the grilled cheese into croutons.

Serve the soup with a swirl of heavy cream or creme fraiche, if not keeping it dairy-free, and the grilled cheese croutons.