Gather all your ingredients. Chop the onions, and if you’re using fresh herbs, have them ready to go. Making sure everything is prepped will streamline your cooking process.

In a large pot, heat the olive oil over medium heat. Add the chopped onions. Sauté them until they are soft and translucent, about 5-7 minutes. This process builds the base flavor of your soup.

Once the onions are cooked, add the halved tomatoes to the pot. Season generously with sea salt and black pepper. Let the tomatoes cook until they start to soften. Trust me, this is where the magic begins.

After the tomatoes have begun to break down, pour in the dry white wine. Allow it to simmer for about 10 minutes. This adds depth and acidity, balancing the natural sweetness of the tomatoes.

Once the tomatoes are broken down, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, a regular blender works. Just be careful!

Return the pot to low heat. Stir in the smoked paprika and fresh herbs of your choice. Adjust the seasoning with more salt and pepper to taste. Let the soup gently simmer while you prepare the grilled cheese.

In a bowl, combine the shredded cheeses and fresh thyme. This mixture is what will create that ooey-gooey sensation in your grilled cheese.

Butter one side of each slice of your favorite bread. On the unbuttered side, generously pile on the cheese blend. Top it with another slice of bread, buttered side up.

In a skillet over medium heat, carefully place your sandwich. Cook until golden brown and crispy. Flip it over and repeat the process. The gooey cheese should be melting beautifully.

Once your grilled cheese is done, cut it diagonally for that classic presentation. Ladle your soup into a bowl and place the sandwich beside it. Garnish with extra herbs on top of the soup for a pop of color.