Grilled Cheese and Tomato Soup

Grilled Cheese and Tomato Soup

Serves 8

For the Tomato Soup

1 onion, minced (about 1 ½ cups)

3 cloves of garlic, minced

2 28 oz cans of crushed tomatoes

4 T unsalted butter

2 cups chicken (or veggie) stock

2 T sugar

2 T balsamic vinegar

2 T fresh basil

½ cup half and half or heavy whipping cream

Add the onion and butter to a large pot over medium heat and cook for 5-6 minutes or until translucent. Add salt and pepper to taste. Add the garlic and cook for 1 minute more. Add the tomatoes, sugar, vinegar, basil and stock and bring to a simmer. Cook, covered, for 20-25 minutes. Add the half and half/cream and blend with a stick blender or in batches in a counter-top blender. Season to taste with salt and pepper and serve with more fresh basil as garnish.

For the Grilled Cheese

8 oz cheddar cheese

8 oz Monterey jack cheese

2 oz parmigiano Reggiano cheese

I loaf hearty white bread

8 T unsalted butter

Grate all the cheese and combine in a bowl. Layer them onto a slice of bread and top with another slice. Add ½ T of butter to a skillet over medium heat. Add sandwich and cook for 4-5 minutes or until golden brown on the first side. Add another ½ T of butter and flip and cook for 4-5 minutes more or until both sides are golden brown and cheese is melted. Serve immediately.