TOMATO SOUP WITH GRILLED CHEESE CROUTONS

3 tbsp. extra- virgin olive oil

1 medium yellow onion, thinly sliced

1 fennel bulb, thinly sliced

Kosher salt

3 garlic cloves, smashed

1 fresh basil sprig

1 fresh oregano sprig

¼ cup dry white wine

4 cups chicken or vegetable stock

1 28 oz. can crushed tomatoes

Pinch of sugar, plus more as needed

¼ cup heavy cream

4 oz. ( about 1 cup) blue cheese, such as Gorgonzola or Danish blue,

crumbled

2 oz. cream cheese, at room temperature

Unsalted butter, at room temperature, for spreading

4 slices country white or sourdough bread

In a large pot, heat the olive oil over medium heat. Add onion and fennel slices and a big pinch of salt. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 12 minutes. Add garlic, basil and oregano, and cook additional 2 to 3 minutes. Add the wine, scraping up the browned bits from the bottom, and cook until the liquid evaporates, about 2 minutes.

Add stock, the tomatoes and their juices, a big pinch of sugar, and another big pinch of salt. Bring just to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes. Let cool slightly, then purée in batches in a blender. ( Alternatively, purée using an immersion blender.) Stir in the heavy cream and season with salt. If needed, add sugar until the soup loses its acidic tang.

In a small bowl, mash blue cheese and cream cheese together until spreadable. Butter each bread slice on one side. Spread the mixture evenly on the unbuttered sides, then combine to make two cheese- filled sandwiches.

Heat a large cast- iron or nonstick skillet over medium heat. Add the sandwiches, cover with a lid, and cook until browned on the bottom, 3 to 4 minutes. Flip and cook, covered, for another 1 to 2 minutes, until the bread is browned and the cheese has melted. Transfer to a cutting board, let cool slightly, then cut into bite- size pieces. Serve immediately atop bowls of soup. Serves 4 to 6.

Per serving, based on 4: 582 calories ( percent of calories from fat, 54), 21 grams protein, 46 grams carbohydrates, 9 grams fiber, 36 grams total fat ( 16 grams saturated), 67 milligrams cholesterol, 1, 283 milligrams sodium.

Recipe from “Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes,” by Polina Chesnakova ( Chronicle Books, $ 20)

KATE KRADER/ BLOOMBERG Ingredients for Tomato Soup With Grilled Cheese Croutons.