Grilled Cheese and Tomato Soup - need I say more? I love when I don't really have anything planned for dinner and I pull a jar of my soup out of the pantry. In the summer when tomatoes are at their peak I make and can tomato soup. It's really very basic, I saute some onion then add a bunch of chopped tomatoes (unpeeled) and cook down for about an hour. Put the whole thing through a food mill to remove seeds and skin then add salt to taste and a sprinkling of chervil. This summer I'll be more precise. When I serve the soup after canning I add a couple tablespoons of cream. Now for my perfect grilled cheese. I had fresh sourdough from Glen Park Market (great bakery!) buttered the slices and used my favorite very sharp white cheddar from Cabot and grilled it in a pan until crispy and brown. To bring it to perfection - a side of bacon that I slip in the sandwich after it is cooked. Dipping your sandwich in the soup is required! Had to have something easy after my lasagna fun!
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