Perfect Rainy Day Meal: Tomato Soup & Grilled Cheese

Ingredients for Tomato Soup:
3/4 cup roughly chopped tomatoes
15 ounces tomato sauce
3-4 cups vegetable or chicken broth
3/4 cup roughly diced onion
1/2 cup roughly diced red bell pepper
1/2 cup roughly diced carrot
1/4-1/2 cup half & half
1 teaspoon dried parsley
1 tablespoon roughly sliced garlic
1/4 teaspoon crushed red pepper flakes
salt & pepper to taste

Ingredients for Grilled Cheese Sandwich:
2 slices (per sandwich) bread
1/2-3/4 cup (per sandwich) shredded cheeses (I use Cheddar, Monterey Jack, & Parmesan)
olive oil



Directions for Tomato Soup:
Saute red bell pepper, carrots and onion seasoned with salt & pepper over medium heat.
Add parsley and garlic, & crushed red pepper flakes.
Add chopped tomatoes and 1 cup broth.
Allow to gently boil for 5 minutes.
Stir in can of tomato sauce and simmer for another 5 minutes.
Ladle mixture into blender and puree until smooth.
Add up to 1 more cup of broth while pureeing.
Return puree to pot over medium-low heat.
Stir in additional 1/2-1 cup broth and 1/4-1/2 cup cream.
Taste and adjust salt.

Directions for Grilled Cheese:
Brush outside of bread slices with olive oil.
Add cheese between bread.
Place on grill.
Rotate sandwich on grill for prettiest grill-marks.
Grill until golden and crisp and the cheese is melted inside.

Serve grilled cheese with tomato soup.
Makes about 5 cups soup.