Tomato Soup and Grilled Cheese Sandwich

Tomato Soup and Grilled Cheese Sandwich

Tomato Soup:

1 tbsp olive oil

1/4 c chopped carrots

1/4 c chopped onion

1/4 c chopped celery

1 28-oz can of diced tomatoes, with juices

1 14.5-oz can chicken or vegetable broth

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp black pepper

In a medium saucepan heat oil over medium heat. Add carrot, onion, and celery; cook for 5 minutes until vegetables are tender. Stir in the tomatoes, broth, basil, salt, and pepper. Bring to a boil, reduce heat. Simmer uncovered for 10 minutes. Cool slightly.

Transfer mixture to a blender, blend until smooth. Return mixture to the original saucepan. Add more broth or water if consistency is too thick. Heat through. 

Grilled Cheese Sandwich

8 slices of wheat brea (or bread of choice)

2 tbsp butter

8 slices of American or Cheddar Cheese

Preheat oven to 450℉.

Using a large rimmed baking sheet, butter each slice of bread liberally. Place four slices butter side down onto sheet pan. Put two slices of chesse on each piece of bread. Top each sandwich with remaining bread slices, butter side up. 

Place in oven and bake for five to 8 minutes, until tops are golden brown. Flip sandwiches over, and bake an additional 5 minutes until tops are golden brown.

Remove from oven and let sit for two minutes. Cut sandwiches on a diagonal down middle. 

Serve bowl of soup with two sandwich halves.