Tomato Soup and Toasted Cheese | Command Cooking

Ingredients

• ***For the soup:***
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 anchovy fillet
• 3 1/2 pounds vine-ripened tomatoes, cored and cut in half crosswise
• 1 teaspoon salt, or to taste
• red pepper flakes, optional, to taste
• ***For the toasted cheese:***
• 8 slices Italian bread
• 1/4 cup basil leaves, thinly sliced
• 6 ounces sharp white cheddar cheese, shredded