Grilled cheese sandwich and tomato soup

In a small sauce pot on medium-high heat, sauté quartered onions and a few garlic cloves briefly for a little colour.

Add the can of diced tomatoes and stir.

Add roasted pine nuts, toasted baguette, basil and fresh oregano; season with a little salt and brown sugar; reduce at least 30 to 45 minutes.

Drizzle sourdough slices with olive oil and rub with fresh garlic; top with fresh Parmesan, flip, and grate sharp cheddar over; sandwich together and set aside.

After about 45 minutes, blend the soup in a blender on the highest setting until silky smooth.

Toast the sandwiches in a small sauté pan with a little olive oil on medium-high heat, 3 to 4 minutes a side, until golden brown and the cheese is melted.

Ladle the soup into a shallow bowl; garnish with tiny basil and oregano leaves, a drizzle of olive oil and cracked black pepper; serve the cut sandwich at the edge of the bowl.