Nothing better on a cold winter's evening than a hearty tomato soup with crispy, creamy grilled cheese. Yum.
The soup was crafted from a quart of roasted tomatoes and garlic from the summer garden kept safe in the freezer just for tonight. Combined with some broth, a bit of cheese and sauteed onions then hit it hard with the immersion blender. A bit of thyme gives it some mystery and a nice pour of cream for mouth appeal. A little salt and a few grinds of pepper rounded out the rough edges.
I had sliced Gouda, Muenster and American for the buttery grilled sandwich and topped it off with shaved parmesan before the last flip. So very tasty especially when dunked in the hot soup.