Grilled Cheese and Hearty Tomato Soup

There’s just something about grilled cheese with a bowl of tomato soup. It warms your soul and brings back childhood memories. I used to hate tomato soup, not going to lie. I used to only dip my grilled cheese in it and would never eat it on its own. I still dip my sandwich in it, but with this recipe I can enjoy the soup by itself. I was in high school working on a final project when I started making this soup. I have modified it over the years and now I make it every year once the weather starts to change. Another comfort food that can take you back to your childhood.

It’s an easy recipe, too. It doesn’t take a lot of effort and makes enough to freeze leftovers. I freeze leftover soups and stews in red plastic cups, then cut off the cup once frozen and store in a zip lock bag. That way I have it already portioned and can pull out just what I need for one meal. And the buttery grilled cheese pairs just perfectly with it; especially on a chilly day!

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Hearty Tomato Soup
Serves 8
Prep time: 5 min
Cook time: 50 min

• 2 28 oz cans whole peeled tomatoes
• 2 c chicken stock (use vegetable to make this a vegetarian meal)
• 1 medium sized yellow onion, diced
• 1/2 tbsp garlic powder
• 1 1/2 tsp salt
• 1 tsp pepper
• 2 bay leaves
• 1/2 tsp red pepper flakes
• 1/2 tbsp dried basil leaves
• 2 slices bread, torn into medium sized pieces (this is a good use of the end pieces that no one likes to eat – it helps thicken the sauce and give it a nice, smooth texture)
• canola oil spray

1. Heat a medium stock pot over medium high heat (I use nonstick for this).
2. Spray the bottom with a little canola oil then add the onion and sauté until browned.
3. Add the whole tomatoes with the juice, the bay leaves and other seasonings and bring it to a simmer then, reduce heat to medium low. Let cook, covered, for about 20 minutes until the tomatoes have softened.
4. Using a large spoon, break up the whole tomatoes (in half is fine) then, add the bread, cover, and cook another 10 minutes.
5. Remove the bay leaves and, using an immersion blender, puree the mixture until chunky, add the olive oil and blend until smooth (if you don’t have an immersion blender, you can use a regular blender, just split it into smaller batches so you don’t fill the blender more than half way full. Add a little of the oil to each batch).
6. Add the stock, return to a simmer, and let cook for another 10 minutes. Adjust seasonings if necessary and serve with grilled cheese.

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Grilled Cheese
Serves 3
Prep time: 5 min
Cook time: 5 min

• 6 slices bread (I used Ciabatta for this, but pick your favorite, or use regular sandwich bread, which I do 9 times out of 10)
• butter
• cheddar cheese (or other cheeses you like)

1. Butter the outsides of the bread, add cheese on the inside, and cook in a skillet over medium high heat until golden brown and melty.