Directions

1. In a skillet, sauté the onions in the butter, salt, and garlic powder until soft.
   
2. Seed and chop the tomatoes.
   
3. Add the tomatoes, sugar, ketchup, salt, pepper, paprika, and water. Stir. Cook over low heat and simmer for approximately 30 minutes.
   
4. Add the basil.
   
5. Add the cream, then cook for another 10 minutes.
   
6. Pour the soup into a blender and puree (be careful, the soup is hot!).
   
7. Pour the melted butter onto a plate and place one side of a slice of bread in the butter. Transfer to the skillet (butter-side down).
   
8. Add the cheese to the bread. Then place one side of the second slice of bread in the butter. Place it over the cheese (butter-side up). Flip the sandwich and cook the other side.
   
9. Cook over medium heat until golden brown. Let slightly cool and then cut into croutons.
   
10. Transfer the soup to bowls and garnish with parsley and grilled cheese croutons.