Tomato soup with cheese sandwich

Peel the carrots and cut them, along with the celery stalks, into smaller pieces. Heat a large pot, once hot, add butter and oil. Add the vegetables to the hot oil and sauté until golden, stirring occasionally. Meanwhile, finely chop the onion and slice the garlic. Once the vegetables are sautéed, add the onion to the pot and continue heating until the onion becomes translucent, finally add the garlic and briefly sauté until golden.

Add tomato paste, oregano, salt, pepper, and heat vigorously for one minute, stirring constantly. Pour strained tomatoes and broth into the pot and mix everything together. Let it simmer on low heat until the vegetables are completely soft, about 20 to 30 minutes. Then add the drained beans and heat for a few minutes, finally stir in fresh basil and blend until smooth with an immersion or stand blender. Refine with cream and season with more salt and pepper if needed.

Place cheddar on one slice of bread, cover with another slice, and toast on a hot pan with butter until golden on both sides and the cheese is melted.