Tomato Soup & Grilled Cheese

Summery tomato soup from scratch and grilled cheese with two cheeses; sharp cheddar and pepperjack for your melted pleasure. Yes Please!!

7 large tomatoes

½ cup diced onion

2 garlic cloves 

½ tsp salt

1 tsp red wine vinegar

Freshly ground pepper, to taste

¼ tsp cloves, ground

¼ tsp oregano

½ cup butter

Pesto or basil oil, garnish

4 minced cherry tomatoes, garnish

4 slices sourdough bread

2 slices sharp cheddar cheese

2 slices pepperjack cheese

Butter, softened

Place tomatoes in a blender with onion, garlic & salt. Puree until well blended. Pour into a 2 quart pan with red wine vinegar, pepper, cloves, oregano and cube of butter. Cook and stir over moderate-low heat until slightly thickened (about ½ an hour) and taste for seasoning. Top with a swirl of pesto and finely chopped cherry tomatoes if using for a garnish.

Heat griddle (or skillet) to 350/medium heat. Butter the slices of sourdough (or favorite bread) and top unbuttered side with cheese. Place buttered side down and top with the next slice. Cook about 2 minutes a side or until golden brown on the buttered sides and the cheese is melty. Slice in half (easier for dipping) and serve with the bowl of tomato soup.