There’s nothing more comforting than a homemade bowl of tomato soup with a delicious, easy-to-make grilled cheese that comes together in under 30 minutes.
Mix and cook for a further 7-9 minutes until browned while occasionally stirring. Add in the garlic and cook for 1 to 2 minutes, or just until fragrant.
Pour in the tomatoes and stew for 5-6 minutes, add in the chicken stock and then add in the balsamic vinegar. Transfer the mixture to a blender and blend on high until smooth.
Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep it warm. Add the butter to a large grilled or frying pan over low heat until melted.
Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted. Flip the bread over and spread on the fig jam to two slices of bread.