Grilled Cheese and Tomato Soup

This cold weather just won't quit, so instead of eating salads and fresh veggies, I've been craving comfort food. Last night I made a simple comfort meal of Grilled Cheese & Tomato Soup, but made it not-your-average by incorporating shredded Gruyere and brie into the sandwich, and making the soup from scratch. To make the sandwich extra tasty, I cooked very slowly in butter so the cheese was super melty and the bread nice and toasty. The combination of the creamy brie and the sharp Gruyere gave each bite a different flavor and texture.

HOMEMADE TOMATO SOUP

• 2 pieces Bacon
• 1 Small Yellow Onion, finely chopped
• 1 tbs Fresh Rosemary, finely minced
• 2-3 Garlic Cloves, finely minced
• Red Pepper Flakes
• Celery Salt
• S&P
• 1 Can Whole Peeled Tomatoes
• Chicken Stock
• Cream

Crisp up the bacon and set aside (or eat). In the same pot, saute the yellow onions and garlic until translucent, then add in the rosemary, red pepper flakes and celery salt. Saute for a few minutes more. Add the tomatoes and sauce along with enough chicken stock to cover the tomatoes by about an inch. Break up the tomatoes with your spoon, then bring to a simmer. Cook uncovered for 10-15 minutes until some of the liquid has reduced. Blend in batches, then return to the pot, add the cream and season to taste. At this stage I also added in a bit of shredded parmesan and a dash of balsamic vinegar for some added flavor depth.