Grilled Cheese & Tomato Soup!

Soup:
Olive oil
1 large onion diced
1/2 cup carrot diced
Salt and pepper to taste
2 28 oz cans crushed tomatoes or Passata
1/4 cup heavy cream
1 cup chicken broth
fresh lemon juice

Sandwiches:
8 slices sourdough bread
softened butter
1 1/2 cups mozzarella cheese
1 1/2 cups sharp cheddar

1. To prepare soup: To a large saucepan set over medium heat, add oil. When oil is shimmering, add onion and cook until just starting to soften about 7 minutes. Add carrot and cook until just starting to soften about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
2. Add tomatoes and broth, stir to combine and bring to a boil. Lower heat to mediumlow, cover and allow soup to simmer until vegetables are softened, and the soup has reduced about 30 minutes. Remove from heat. Using an immersion blender, puree soup.
3. To a mesh strainer set over a large saucepan, strain soup, discarding any remaining solids. Return soup to low heat and bring to a simmer. Add cream, stir to combine. Taste and adjust seasoning with salt, pepper, and lemon juice.
4. For the sandwiches, spread softened butter on one side of each slice of bread with butter. Flip one slice so the buttered side is down, adding the cheese evenly on the bread. Cover with the second piece of bread, buttered side up.
5. To a griddle pan or cast iron skillet set over medium heat, add sandwich. Cook until the underside is a rich golden brown, about 23 minutes. Remove the lid, carefully flip the sandwich and press it firmly with a spatula. Cook until the second side is evenly browned as well, and you can see the cheese melting inside about 2 more minutes. Transfer to cutting board. Cut each sandwich in half.
6. To serve: Divide soup between 4 warmed bowls and serve with sandwiches on a plate alongside.