For Grilled cheese:

1. Heat a non-stick skillet or griddle over medium-low heat.
2. Spread butter evenly on one side of each slice of bread.
3. Place one slice of bread, buttered side down, on the skillet.
4. Quickly layer your cheese slices on the bread.
5. Add any optional ingredients you desire, such as bacon or tomato slices.
6. Top it with the second slice of bread, buttered side up.
7. Cook until the bottom of the bread slice is golden brown and the cheese starts to melt (about 2–3 minutes).
8. Carefully flip the sandwich and cook the other side until it turns golden brown and the cheese is fully melted (another 2-3 minutes).
9. Remove the sandwich from the skillet, let it cool for a minute, and then cut it in half diagonally.

For tomato soup:

1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until they become translucent and fragrant.
2. Pour in the crushed tomatoes and chicken or vegetable broth. Stir well and bring the mixture to a simmer.
3. Reduce the heat to low and let the soup simmer for about 15–20 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until it’s smooth. Alternatively, you can transfer it to a blender in batches, but be cautious when blending hot liquids.
5. Return the soup to the saucepan, add the heavy cream, and stir until well combined. Simmer for an additional 5 minutes.
6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Serve your tomato soup hot, garnished with fresh basil leaves or croutons, if desired.