For the Creamy Tomato Soup:

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
2. Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
3. Blend the Soup: Using an immersion blender (or carefully transferring to a blender in batches), blend the soup until smooth. Return the soup to the pot.
4. Add Cream and Seasoning: Stir in the heavy cream and sugar (if using). Season with dried basil, salt, pepper, and red pepper flakes if you want some heat. Let the soup simmer for another 5 minutes to allow the flavors to meld.
5. Garnish and Serve: Ladle the creamy tomato soup into bowls and garnish with fresh parsley or basil. Drizzle some extra cream or olive oil on top for presentation if desired.

For the Grilled Cheese Sandwich:

1. Prepare the Bread: Butter one side of each slice of bread. Sprinkle a little garlic powder and parsley on the buttered side for extra flavor if desired.
2. Assemble the Sandwich: Place half of the shredded cheese on the unbuttered side of one slice of bread. Top with the second slice, buttered side up.
3. Cook the Sandwich: Heat a skillet over medium heat. Place the assembled sandwich in the skillet and cook until the bread is golden brown and the cheese begins to melt, about 2-3 minutes per side. Flip carefully and cook the other side until the cheese is fully melted and the bread is crispy.
4. Serve: Slice the grilled cheese sandwich in half and serve alongside the creamy tomato soup.