Directions

1. Add Clebby’s Avocado Oil and diced onion to a pot and heat over medium-low heat. Cook until softened and just starts to turn brown about 20 minutes. Add minced garlic, Italian seasoning, salt, sugar, and a pinch of red pepper flakes.
2. Add the can of whole tomatoes with their juices. Add chicken stock to the can of tomatoes. Swirl around to get all the tomato juices, then add to the pot.
3. Bring to a simmer, then reduce heat to low. Let cook for 15-20 minutes, stirring occasionally. Once the soup has thickened, turn the heat off and puree with an immersion blender to the desired consistency. Stir in heavy cream and parmesan cheese then season to taste.
4. Spread each slice of bread with a smear of butter.
5. Add one tablespoon of Clebby’s Avocado Oil and two slices of bread butter side down to a cast iron skillet. Top each slice of bread with about one tablespoon of each kind of shredded cheese.
6. Cover with a lid and cook for about 5 minutes. Sandwich the pieces of bread together when the bottom of the bread is golden brown and the cheese is fully melted. Repeat the process for the remaining sandwiches.
7. To serve, slice grilled cheese in half and serve alongside a bowl of soup.