Quick Tomato Soup with Grilled Cheese

cooking.nytimes.com

Nevercookedbeforeinmylife

On January 1, 2015 I picked up a spatula for the first time and never looked back.

subheading: FOR THE TOMATO SOUP:

1 (28-ounce) can whole peeled tomatoes

¾ cup chicken or vegetable broth, plus more as needed

1 large yellow onion, coarsely chopped

4 tablespoons unsalted butter

1½ teaspoons dried oregano

1 teaspoon granulated sugar

Salt and black pepper

subheading: FOR THE GRILLED CHEESE:

Mayonnaise

8 slices brioche or milk bread, crusts removed

1 cup shredded low-moisture mozzarella (4 ounces)

¼ teaspoon dried oregano

2 tablespoons unsalted butter

Directions at cooking.nytimes.com

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