Grilled Cheese Sandwich and Tomato Soup

There are few things better on a rainy day than tomato soup and a grilled cheese sandwich.  It's a comfort food staple and the original soup and sando combo.  The Wife and I where doing chores around the house while it rained outside, exactly the type of day this lunch pairs well with. While I am definitely a fan of the traditional Campbell's Tomato Soup, why buy the can when you can make a great soup from scratch with fresh ingredients in hardly any time at all?

For a delicious weekend lunch for two, you will need:

12 Roma Tomatoes

1 cup of basil (chopped)

4 cloves of garlic (chopped)

1/4 cup of olive oil

3 shallots (halved)

1 cup dry white wine

1 cup of water (or stock if you have it)

a sprinkle of parmesan cheese for garnish

salt and pepper

4 slices of good bread 

a few slices of cheese for the sandwiches

a little butter

Preheat the oven to 400 degrees.  Prep the veggies by slicing the tomatoes and shallots in half, and chopping the basil and garlic.  

Place the tomatoes on a baking sheet skin side down.  Drizzle with half the olive oil, and sprinkle the basil and garlic on top of the tomatoes.  Try to not let too much garlic hit the pan, otherwise it will get burnt and bitter.

Roast the tomatoes for 20 minutes.

When you pull the tomatoes out of the oven, let them cool for a bit and then peel the skins off.

If you have a Dutch oven, heat it on the stove over medium heat.  If you don't have a Dutch oven, use a big pot, then eat your soup and go out and buy a Dutch oven.  Add the rest of the olive oil and the shallots to a pan.  Cook the shallots for a few minutes until soft and fragrant. 

Add the wine, water, and the tomatoes and juices from the roasting pan, season with salt and pepper.  Bring to a boil, then reduce the heat and simmer for 20 minutes.

While the soup cooks away, slice up some bread and cheese for the sandwiches.  

Butter both sides of the bread and turn a pan (cast iron skillet if you have one) on medium heat.

Cook the sandwiches on medium to low heat for about 10 minutes until the outside is golden brown and crusty, and the cheese is nice and melted.

After simmering for 20 minutes, transfer the soup to a food processor and blender and mix to the desired consistency.  For a lighter soup, you can add a drop of milk or 1/2 and 1/2.  

Return the soup to the pot, taste, and adjust the seasoning if needed.

To serve, ladle the soup into a bowl and garnish with additional basil and a sprinkle of parmesan cheese.

Cut the sandwich in half for easier dipping.

That's it, delicious and nutritious (and not a can in site).

Personally, I think that Neil Young's After the Gold Rush is the perfect accompaniment to household chores, rainy Sundays and grilled cheese sandos and tomato soup.