TOMATO SOUP AND GRILLED CHEESE RECIPES

Steps:

• Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
• Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
• Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
• Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
• Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

Steps:

• In a medium pot, heat the EVOO over medium-high. Melt 2 tbsp. butter into the oil, then add the onions, garlic, thyme and paprika; season with salt and pepper. Partially cover the pot and cook until the onions and garlic are softened, 10 minutes. Stir in the tomato paste; continue stirring until fragrant, 2 minutes. Deglaze the pan with 2 cups stock. Transfer the mixture to a food processor, add the tomatoes and process until smooth. Pour the soup back into the pot and add the remaining 2 cups stock; reduce heat and simmer while you make the grilled cheese.
• Preheat a griddle or grill pan over medium heat. Sandwich 2 slices of cheese between 2 slices of bread, then spread the outsides of both bread slices with softened butter. Repeat with the remaining cheese and bread. Grill, turning once, until the bread is crispy and the cheese melts.
• Stir the cream into the soup. Divide the soup among bowls, sprinkle with chives and serve with grilled cheese for dipping.