Tomato Soup Grilled Cheese

Tomato Soup

Heat in a large nonreactive or enameled Dutch oven set over medium-high heat:

Add the onion, and saute for 3 minutes or until softened:

Add and cook for 30 seconds:

Add the tomatoes with their juice, and:

Stir to combine and gently smash the tomatoes with a spatula.

Pour over:

Add:

Stir to combine, and bring to a boil. Reduce the heat to a simmer. Cook partially covered with a lid for 10 minutes.

Stir in until melted:

Remove from heat and transfer the soup into a blender (or use an immersion blender). Blend the soup until smooth. Taste and adjust the seasoning.

Grilled Cheese

To make the grilled cheese sandwiches, butter one side of each slice of bread:

Add cheese to the non-buttered side and cover with the remaining slice of bread:

Heat a nonstick or cast iron skillet over medium-low heat. Cook on both sides for 2-3 minutes or until golden brown. Keep applying some pressure on each sandwich with a spatula for better browning. Flip and cook for 1-2 more minutes or until the right color is achieved. Remove from pan, slice, and serve with soup.