Directions

1. To prepare the tomato soup, in a large saucepan over medium heat, warm the olive oil. Add the rosemary and red pepper flakes and begin to toast. Once the rosemary starts to pop and fry, add the onion and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.

2. Add the tomatoes and cream and stir well. Reduce the heat and simmer the soup for 6 to 7 minutes. Stir in the Parmesan and remove from the heat.

3. Transfer the soup to a blender and puree until smooth. Season to taste with salt and black pepper.

4. To prepare the grilled cheese, in a small saucepan on the stovetop, or in a small microwave-safe bowl in the microwave, melt the butter and smashed garlic together until the butter starts to bubble, 1 to 2 minutes. Using a spoon or a pastry brush, brush each bread slice on one side with the garlic butter.

5. Place the bread slices, buttered side down, on a cutting board. Spread the mayonnaise on the top of each slice, making sure to evenly coat it from edge to edge. Place 1 slice of each type of cheese on 4 of the bread slices, then cover each with one of the remaining bread slices, buttered side up.

6. In a large sauté pan or fry pan over medium-low heat, warm the olive oil. Working in batches as needed, add the sandwiches and cook, turning once, until golden brown on both sides and the cheese is completely melted inside, 2 to 3 minutes per side.

7. Transfer the sandwiches to a cutting board and rub the fresh peeled garlic cloves over the outside of the crusty bread, grating it into each slice.

8. Ladle about 8 fl. oz. (250 ml) of the soup into each bowl and garnish with a few rosemary leaves, a spoonful of sour cream and a sprinkling of Parmesan. Place each bowl on a plate. Cut the sandwiches in half and place on the plate with the soup. Serve hot. Serves 4.